Bree Boskov, First Term Panellist 2020 Competition
“Peppermint and chocolate dipped blueberries with sweet vanillin oak spice on the nose. The palate is dry with rich liquored blue and purple fruits given lift and from licks of mint, mocha and cedar. Fresh acidity supports the rich fruit and taut tannins bring tension to a dry finish. The dish brings the bright peppermint and candied blueberries to the fore but also accentuates the cedary oak on the finish, not a bad pairing.”
Emma Jenkins, First Term Panellist 2020 Competition
“Riper style of cabernet, with sweet cassis and cedar spice, a little simple but has some nice fruit concentration. Fairly drying tannins, makes it a touch disjointed. With the duck, it looked overtly sweet-fruited and simple plus the tannins still looked too extracted.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep plum colour. Vanilla, earth and leather aromas. Chocolate and leather on the palate. Firm tannin finish. With food: Leathery flavours don’t work well with this dish.”
Bryan Currie, Second Term Panellist 2020 Competition
“Medium red, woodsmoke and blackberry nose, rich round fruit, sweet fruit, soft palate, oak tannin dominates the dish.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Very deep ruby. Intense blackberry, cigar box, leather and charred nuts hints. Rich ripe dark fruits, vanilla and toasty wood. Lots of furry tannin. More fuller end in body. Lovely match with this dish. Nothing dominated.”
Mike de Garis, Third Term Panellist 2020 Competition
“Slightly dull. Cherry, savoury, blue and dk berry fruit lift, nutty oak. SOP, donut, has flavour with extracted and drying tannins. Food: given more concentration and persistence, tannins still prominent, but softer and longer.”
The Medium 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
“Complex, black currant nose. Dark fruited and very pure. Attractive. Oak present and giving sweetness to nose and palate. Excellent with the duck. The freshness is amplified and the drive of the Cabernet works through the strength of flavours.”