Martin Moran, Second Term Panellist 2019 Competition
“Bursting with youthful blackberry fruit, a little creamy oak note and good length that matches in terms of echoing flavours but doesn?t change”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-crimson. Dark berry and spice, hints of earth and fresh herbs. Ripe, bright sweet cherry fruit. Tight tannin-acid balance, decent length, fresh acid finish. Food: fruit is a bit youthful at this stage. Will match better with food with a year or two more in the bottle.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“A lovely ripe black pepper nose and palate. A hint of savoury and slight gaminess on the finish. Ripe fruit tannins balance out this wine. An excellent match as the sweet fruit and tannins come together nicely.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Med-deep red. Black pepper, redberries on nose. Full, dry, creamy, red-berries, mid-palate persistence. Dry creamy finish. Pairing accentuated dry tannins in the wine, while not doing anything for the beef.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Excellent bright crimson to the eye. Spicy mulberry and oaky aromas on the nose. The palate shows good balance with hints of confected fruit complexing with sensitive oak treatment. An excellent medium bodied style where food gives greater complexity.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
For the best result, this recipe requires sous-vide set up and preparation 1 day ahead.
Mike de Garis, Second Term Panellist 2019 Competition
“Bright. Cherry spice, toast & nutty oak. Similar to nose, greens off, hollow, gritty tannins, moreish. Food : didn?t help with the greenness, tannins still gritty.”