Toni Paterson, First Term Panellist 2020 Competition
“A mild aroma of red and dark fruit though it is not particularly expressive. The palate is warm, supple and fleshy. The wine works well with the food due to its palate weight and richness.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Leather and mulberry fruit on the nose. Bracing acidity with chewy tannins and a moderate finish. Not a wine that asserts itself but has good intensity and concentration. Can be quaffable if you have a steak or hamburger at hand. Beef was the answer to this wine.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Big ripe barnyard aromas with well integrated chocolate and dark berry fruit notes. A slightly earthy, feral nose with hints of ripe mulberry and plum on the mid palate. Ripe fruit tannins with a slight cigar box finish round out this wine. Lovely and chewy. The wine remains well rounded with this dish. A good match.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium full red with crimson, meaty, prune, plum, spice, full bodied, quite firm and drying tannins, slightly astringent.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Ripe black fruits, nice medium firm tannins, with nice fruit and oak integration on the palate.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Very charry bouquet with overt aromas of cedar, toast and mocha. Big bold and chewy with plentiful drying tannins. Very chewy and extractive. The wine appeared very charry and drying when paired with the dish.”