Toni Paterson, First Term Panellist 2020 Competition
“A briary aroma with flecks of herbs and earth. The palate is jubey and bright with good intensity. The wine went well with the food though I did still notice the tannins on the close.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Oaked berry fruited red wine with fine firm tannins and mouth-watering acidity. Has a warm finish. The tannins in this wine jut out and is unmatched by the beef. The finish becomes very spirity on the finish.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A lovely ripe blackcurrent nose with hints of ripe mint and cinnamon on the palate. Rich balanced tannins with well integrated oak. Great acidity and ripe tannins work in with a lovely black olive flavour on the finish. A great match as the wines berry fruit shines when tasted with this dish.”
Sam Kurtz, First Term Panellist 2020 Competition
“Full crimson with reds, minty, currant, blackberry an crushed leaf, medium to full bodied, bright fresh and varietal, good soft textural tannins.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Slight stewed black plums coming through the nose, sweet fruit on the palate, with stalky, drying tannins flowing through, the wagyu works well with those forward tannins, softening them.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Very minty/eucalypt nose with cassis aromas. Big bold and plush with plentiful blackcurrant fruit and chewy drying tannins. Finishes a touch hot. The wine’s blackcurrant notes were accentuated by the dish and the meat paired well with the tannins for a more supple mouthfeel.”