Martin Moran, Second Term Panellist 2019 Competition
“Big brooding beast of a shiraz with bramble, liquorice spice, oak and tannin and the food certainly tames it and makes it more manageable.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-plum. Meaty, slightly herbal. Fleshy, full blackberry/currant fruit. Moderate acidity, dry tannins. Food: works well with the meat and mole.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely concentrated ripe berry fruit. Balanced ripe tannins with clove like fruit sweetness on the mid palate. Integrated oak. A great match as the beef ribs dish works in with the lovely fruit sweetness of the wine.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Creamy oaky ripe dark red fruit nose. Full, dry, tannic (juicy ripe), conc oaky creamy red fruit, persistent mid-palate. Dry ripe finish. Long. Good pairing. Emphasized creaminess of the wine whilst bringing a spice to the beef.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Great deep crimson colour. An effusive nose with plums, liquorice, mock and complex oak aromas. The palate is rich and chocolatey with beautiful palate density and weight and a pleasingly long finish. Such a huge wine carried rich food exceptionally well.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Beef Ribs
Method
Ribs
Mike de Garis, Second Term Panellist 2019 Competition
“Slight bn edge. Cherry spice, black olives & toast, nutty. Lacks flesh and carry, donut, leafy spice with drying tannins. Food : neither detracts nor enhances - still has drying tannins.”