Bree Boskov, First Term Panellist 2020 Competition
“Neutral shy nose some light citrus and hessian. The palate is dry with firm acidity and muted fruits and firm vanilla oak note on the palate, a bit more fruit weight and ripeness give the wine more vibrancy. The dish enhances the drying oak vanillin and hessian note in the wine diminishing its complexity.”
Emma Jenkins, First Term Panellist 2020 Competition
“A subtle nose, quite restrained and savoury with appealing white peach and lemon curd notes, fruit-focused with a silky, textural palate; an elegant, fresh style. Surprisingly, it’s a little overshadowed with the food – possibly the garlic component? Not a poor match by any means but doesn’t really enhance either party.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Pale lemon-straw. White-rind cheese, sweaty and herbal aromas. Mid-weight palate, rather closed. With food: The earthy, meaty flavours in the food highlight the grubby, sweaty characters in the wine.”
Bryan Currie, Second Term Panellist 2020 Competition
“Pale straw, flinty nose of white peach and grapefruit, long clean acid palate with poise and length. The jamon adds depth and a salty tang, the aioli creaminess, with a rich and long finish completed by the wine’s acidity.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Pale yellow straw, with green flashes. Delicate honey suckle and citrus. More medium bodied nice refreshing acid. The wine helped refresh the palate with the food.”
Mike de Garis, Third Term Panellist 2020 Competition
“Slightly dull. Melon citrus, some creamy notes, dusty oak, slight savoury notes. Melon and citrus, donut, hard phenolics, drying. Food: doesn’t help – acid still quite prominent.”
The Fuller Bodied Dry White Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Spicy, peppery note on the nose. Attractive. Grapefruit and citrus. Quite a full blown style with lots of wine making work. Firm and hard with the dish. Lacks some freshness and definition.”