Martin Moran, Second Term Panellist 2019 Competition
“Typical of a smart Cabernet with ripe blackcurrant fruit against a backdrop of Chinese five spice that works well with and without food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep crimson. Mint and black olive. Sweet curranty fruit, supple tannin, clean acidity. Food: meat dish is a bit too rich, wine a bit too fruit-sweet.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Big ripe green, slightly leafy aromas with lovely complex earthy notes on the palate. Bright ripe tannins with balanced acid. A good match as the beef ribs and kale lift the fruit flavours of the wine.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Smoky red capsicum, lightly vegetal , tomato leaf tinged red berries. Med-full, dry, tannic, cassis, red fruit, dry finely grained tannins. Dry ripe red fruit finish. Long. Neutral pairing.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Brilliant dark crimson colour. Superb nose with black currant, sawn cedar and tobacco leaf aromas. No hint of green tannin, rich and complex with a degree of purity and finesse that is prized in cabernets. a really marvellous balance between primary fruit and those more edgy characters which sits superbly with food.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Beef Ribs
Method
Ribs
Mike de Garis, Second Term Panellist 2019 Competition
“Bright. Cherry, spice, quite fresh & young, slight camphor note. Cherry spice, donut, lacks length, soft tannins, RS? Food : detracts from the overall feel of the wine, still moreish.”