Toni Paterson, First Term Panellist 2020 Competition
“Bright, intense cherry aromatics. The wine is delightfully medium-bodied with excellent mid-palate concentration. The brightness of the fruit is to be commended, as all the elements are in balance. Although the wine works well with the dish, it slightly too youthful right now and it could do with some time in bottle.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Dry raspy red with berry fruits. Meant to drink while young and fresh, not a wine to keep. The berry fruit works well with the duck.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Bright ripe fruit with hints of blackcurrent on the nose. Good fruit acidity with hints of black olive on the palate. Great fruit tannin and balance. A good dish with this wines as the brightness comes out more from the fruit.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium to full red with crimson, plum, dark cherry, currant, berry, medium bodied, structured tannins but relatively soft.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Dark chocolate, with a hint of herbal, mint characteristics, structured with firm tannins, dry, but well balanced.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Fragrant aromas of cassis and blackcurrant leaf. Fresh and medium bodied with a savoury edge underpinned by fine grained tannins. The duck brings out a complementary savoury edge in the wine.”