Toni Paterson, First Term Panellist 2020 Competition
“Ripe stone fruit aromas. A mid-weight palate with excellent flavour depth. The wine looked excellent alongside the food due to its intense, bright stone fruit flavours”
Jennifer Docherty, First Term Panellist 2020 Competition
“Muted on the nose which is more than compensated for on the palate. Searing acidity. Zesty with excellent concentration of citrus fruits. Can be mowed down by other flavours, therefore best for drinking on its own.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Green, grassey herbaceous nose with fine green apple acid. Bright and refreshing. Good acid backbone with bright citrus notes on the finish. Goes well as the wine cuts through the cheese of the dish.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale straw, lemon, floral, straw, faint herb, medium weight riper.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Bright, ripe tropical fruit aromas, juicy and crunchy acidity, refreshing finish.”
The Sauvignon Blanc Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Fresh lemon, yellow peach aromas. Crisp, fresh and lively with moderate intensity and length. The wine appears more fruit sweet and expressive with the dish.”