Bree Boskov, First Term Panellist 2020 Competition
“Deep inky purple hue. Dark powerful blackberry fruits, cassis with liquorice, mint and chocolate aromas. The palate is dry and full with warm alcohol and very high chewy tannins that tend to dominate the dark berry fruit on the palate at this point, a youthful wine. The mint and dark chocolate flavours dominate the palate and the drying tannins are softened a little by the meat. ”
Emma Jenkins, First Term Panellist 2020 Competition
“Elegant, quite a textbook aromatic expression of cabernet, showing good freshness and balance on the palate with nice palate concentration and length. Fights a bit with the coconut gratin though works well with the beef and fennel.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep crimson. Woodsy, pine-needle and forest-floor. Rich, concentrated and very textured palate. Fresh acidity, firm ripe tannins. With food: Fruit flavours don’t go that well with the beef.”
Bryan Currie, Second Term Panellist 2020 Competition
“Deep red, earthy and chocolate nose, palate of bitter chocolate and tar, rich and full bodied, dry tannins.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Deep ruby, subtle dark berries and mint. Sweet cassis and find sandy tannin. A good match the combination brings out different flavours.”
Mike de Garis, Third Term Panellist 2020 Competition
“Ripe berries, toasty oak, slight savoury and rustic notes. SOP, big up front with some juicy berry fruit, donut, gritty tannins. Food: more apparent sweetness up front, but then acid/tannins kick in.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Some green notes. Cassis. Some greener notes come through on the palate as well with some aggressive tannins showing. The tannins are better resolved with the wagyu but there is still a lack of poise.”