Martin Moran, Second Term Panellist 2019 Competition
“Lots of lemon and gooseberry to the fore in classic sauvignon style that matches well and the dish improves the wine experience.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale. Dried-linen, lemon and slightly creamy aromas. Light-bodied, crisp and fresh. Medium palate length. Food: Fine structure of wine means it is slightly lost with the food.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Light elegant nose with hints of green, grassy herbaceous flavours coming through on the palate. Hints of lemon and lime on the finish. The Asparagus and Mushroom Risotto dish gives the wine more body.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Restrained, gooseberry and grapefruit bouquet, light fresh slightly green herbal palate. Dry, softish finish. Long.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Exceptional light straw green colour. There are attractive cut grass and herbal aromas on the nose. The palate is long and lingering with those same attractive vegetal notes. The lovely length of flavour in this wine makes it a good food wine.”
The Sauvignon Blanc Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Finer style with citrus and slight tropicals. Citrus and tropical, moreish. Food: adds to flavour line, makes the acidity slightly more steelier, but is still quite moreish.”