Andrea Pritzker, Third Term Panellist 2019 Competition
“Inky black colour. Beautiful bouquet of blueberry and spice. Bright and bold with vibrant blueberry, blackberry fruit, lovely freshness, fruit purity and spicy complexity. When paired with the pork dish the tannins in the wine appeared less generous and more chalky.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Lifted and very pure. Ripe, spicy red fruits. Very lifted and clean flavours. Sweet-fruited. Quite as good match with the dish. Nice synergy”
Corey Ryan, Second Term Panellist 2019 Competition
“Deep colour, lifted bright blue fruits, complex spice and pepper undertones. The palate is rich and rounded, well structured, chewy and long. Mouth-filling a succulent. The pairing works well. The spice and pepper of the wine promoted by the romesco. The almond lifting the savoury undertones of the wine. The rich juicy youthful fruits of the wine surrounding the pork texture. Yummm.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Rich and ripe, dark black fruits, savoury tannins, with drying acidity, firm and structure wine that needs food,”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Magenta. Intense nose with dark plum and butter menthol. Rich, ripe soft and rounded palate. Fruit forward. The wine is a little dominant over the dish and it brings out aniseed type notes.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Compelling colour. Deep and inviting. Jubed up floral red fruits nose. Helped with generous mocha oak. Sweet fruited, vanillin palate. Moccha oak helps ? sweet clever commercial wine, crowd pleasing, drinkable SHI. Modern style. With Food ? really good mix with food. The slight gamey DMS/mocha oak and sweetness that I thought detracted from the wine is excellent foil to the floral fruit of this wine. Really good. Modern bright can work with food!”
The Lighter Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Pork
Method
Stephen Wong, Second Term Panellist 2019 Competition
“Sumac, violet, blackberry, juniper and savoury tomato flavours. Exotic spice here, suggesting a cooler climate. Reasonably firm on the palate, but crunchy rather than drying. With the dish, the wine becomes a melting coulis of violet and blackberry vanilla ice cream - decandent, albeit with a slight rosemary edge on the end.”