Toni Paterson, First Term Panellist 2020 Competition
“Intense fruit with strong Ribena characters. The palate is bright and fruity, medium-to-full in body with fruit brightness, softness and freshness. I do enjoy the energy in this wine. The wine matches the food beautifully due to its moderate intensity of flavour, fruit brightness and freshness.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Animal funky notes on the nose. Generally a black fruited wine with bracing acidity and grippy tannins. For the adventurous. Hopefully fairly priced. Has good intensity and concentration so will age. Brought out the funky cheesy flavours in the wagyu fat. A good thing if you like that.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A strong black current and slightly herbal nose. Hints of red current and savoury notes come through on the palate with lovely ripe rounded tannins with great balance. Well matched as the wine becomes more in balance with the fruit and tannins.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium full red, hint of brick, earthy currant, hint of farmyard, mature, prune, full bodied quite savoury and drying tannins, the wagu softens the tannins.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Spiced oak, fruit forward style, dark choc mint slice, medium firm tannins, stand up well, food really brings forward the integration of fruit and oak.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Very overt cedary toasty oak aromas. Big, bold and chewy with a brooding core of blackcurrant fruit supported by plentiful cedary tannins. The dish brought out the overt cedary notes in the wine making it appear dry and astringent.”