Toni Paterson, First Term Panellist 2020 Competition
“Heady and rich aromas. The palate is full in body, assertive and expressive with intense flavours and good acid drive. The wine looks very good alongside the food due to the acid drive.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Flavours limes lemons and savoury oyster shells emerge on the palate. This is balanced with racy acidity and medium body. A food wine that screams for seafood or light meat dishes.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A subtle tropical nose and palate with a lovely acid backbone. Hints of passionfruit and pineapple come through on the palate making the wine extremely attractive. Dish lets this wine be it’s self. Tropical with a lively backbone.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale straw, subtle nutty oak, melon, straw, tropical, medium weight, quite flavoursome and long.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“A more generous ripe, tropical fruit, crunchy, bright, juicy and fresh, green apple.”
The Sauvignon Blanc Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Fragrant aromas of yellow-peach, mango and guava. Crisp, fresh and lively with vibrant lemony intensity and driving acidity. The wine is largely unchanged when paired with the dish.”