Oyster Bay Marlborough Rosé 2019

Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition

“Attractive salmon colour with some development of hue. Some reductive notes on the nose. A very hard, dry palate. Slightly bitter. Similar with the dish.”

Bree Boskov, First Term Panellist 2020 Competition

“Pale pink hue. Notes of strawberry and red currant on the nose. Dry palate with juicy acidity and medium body glycerol sweetness, raspberry leaf and hint of green stalk notes giving phenolic grip on finish. The juicy acidity cleansed the palate of the rich food and the richness of the dish supported the glycerol richness and ripe red fruit flavours of the wine.”

Emma Jenkins, First Term Panellist 2020 Competition

“Subtle strawberry and rose petal notes, a bright, juicy palate, quite simple but nicely balanced with a clean, fresh finish. Works well with the food, the flavours and body complimenting one another.”

Martin Williams, Fifth Term Panellist 2020 Competition

“Pale salmon colour. Slightly minty/herbal aromas. Fine, clean and slightly salty palate; fresh acidity, savoury finish. With food: Good combination – the herbal aromas and flavours seem to harmonise with the Moroccan spices.”

Bryan Currie, Second Term Panellist 2020 Competition

“Salmon, meaty nose follows onto the plate which is savoury and dry, dryness of the wine compliments the sweetness of the tagine.”

Susan Bastian, Sixth Term Panellist 2020 Competition

“Mid-salmon pink. Red berries, slightly acacia bush and leafy. Zesty and mouth watering acid. Quite a flavoursome palate and more robust style. The wine was slightly overpowering for this dish but still enjoyable.”

Mike de Garis, Third Term Panellist 2020 Competition

“Slightly dull; salmon pink. Reductive and savoury with some dark red fruits in the background. SOP, donut, hard edged acidity, chalky phenolics, drying. Food: covers the reductive edge and adds more textural elements.”