Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Bouquet of sun-warmed red cherry. Bright and lively showing great intensity, vibrancy, drive and persistence. The wine is unchanged when paired with the dish.”
Toni Paterson, First Term Panellist 2020 Competition
“A refreshing, spicy style of pinot noir. The palate is expressive and more-ish with great flavour and intensity. The wine looks good with the food though it is slightly too heavy for this dish.”
Bree Boskov, First Term Panellist 2020 Competition
“Dark cherry and vanilla slightly warming alcohol heat and spicy oak notes on palate clip the fruit a little. The oak is a little exacerbated on the palate by the richness of the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Ripe supple style with strawberry fruit and clove spice. Silky on the palate with richness and body. Can be served with red meats such as prime rib and lamb cutlets.”
Emma Jenkins, First Term Panellist 2020 Competition
“Fairly textbook aromatics, more in the red-fruited spectrum, juicy mid-palate with fine tannins and good length and freshness. Works well with the food, the acidity cutting through the richness and melding well with the dish’s flavours.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Ripe berry fruit on the nose through to the palate. Hints of stalky notes come through giving the wine depth and focus. Fine fruit tannin to finish. Wine becomes silkier with this dish.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep ruby. Dark cherry-plum fruit, vanilla oak. Cherry fruit flavours, rich mid-palate, soft acidity, firmly structured finish.”
Bryan Currie, Second Term Panellist 2020 Competition
“Deep red, lifted spice, dense red fruits, soft and long tannins, rich and ripe, the coq au vin softens the tannins and elevates the fruit of the wine.”
Sam Kurtz, First Term Panellist 2020 Competition
“Light medium red, rhubarb, dark cherry, forest floor and spice, quite complex, medium bodied, attractive stalky tannins with great length of flavour.”
Mike de Garis, Third Term Panellist 2020 Competition
“Cherry spice, savoury, dark cherry and toast. SOP, spice and savoury notes, long silky tannins. Food: makes the palate even longer and moreish.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“A darker, more ripe style in the glass, structured on the palate, with dark berry fruit, that is sweet with a slight savoury finish. Nice length.”
The Pinot Noir Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Lifted, fresh and pure. Attractive. Some lift. Complex and floral both on and nose and palate. Second look seems slightly harder and firm. ”