Bree Boskov, First Term Panellist 2020 Competition
“Developed slightly oxidized port and raisin aromas. The palate is dry and full with chewy tannins and oxidized port notes. The hint of oxidation and raisined fruit is diminished as are the chewy tannins.”
Emma Jenkins, First Term Panellist 2020 Competition
“Aromatic nose, dense and spicy, plenty of oak, good fruit concentration and length but a grippy palate nonetheless, oak is a bit dominating at this point. Works ok with the food but no real enhancement of either.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep cherry-plum colour. Woodsy, peppery and leathery aromas. Solid palate, clean acidity, textured tannins. With food: Earthy flavours of the wine are ok with the beef.”
Bryan Currie, Second Term Panellist 2020 Competition
“Medium red, meaty and chocolate fruit, smoky vanillin bitter chocolate palate, earthy and meaty, earthiness is accentuated by the dish.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Deep ruby red with purple brown edge. Dark chocolate earthy and spicy nose. Blackberry fresh mixed herb, spicy oak and suede like tannin with along fennel finish. The spicy fennel flavours in the wine compliment the dish.”
Mike de Garis, Third Term Panellist 2020 Competition
“Slightly dull. Savoury, slight bacon-like, toasty oak and dark berry. Cherry spice, lots of vanillin oak, slight donut, big and slight drying tannins, raspy. Food: pronounced the oakiness, and slightly covered the drying tannins, moreish.”
The Fuller 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
“Unusual nose at first. Lifted and fresh. Some cassis. 2nd look better. Firm palate. Savoury tannins. A moderate match with the dish.”