Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Forward ripe cherry aromas are echoed on the palate. Simple and fruit pure, showing great freshness, but only modest complexity. With food the ripe cherry notes are accentuated.”
Toni Paterson, First Term Panellist 2020 Competition
“The aroma has a low intensity. Light bodied with a narrow palate profile. The wine looks a little better with the food though it still has too much acidity for the dish.”
Bree Boskov, First Term Panellist 2020 Competition
“Charry oak, soft medicinal notes simple vanillin and slightly stewed red fruits. Firm tight fruit core a little short and lacking complexity. With food the fruit matches the weight of the dish and opens the core of dark fruits and lessens the impact of the oak.”
Jennifer Docherty, First Term Panellist 2020 Competition
“A fine dry red that has the fruit intensity and balance to age and develop beautifully in the bottle. Showing ripe plums, ripe cherries and clove spice that will mellow into a bouquet of autumnal leaves and baked berry fruits with time. Keep for 5-8 years to develop its bouquet.”
Emma Jenkins, First Term Panellist 2020 Competition
“Quite high-toned oak, plum and boysenberry, palate is a little unfocused, this tends towards ‘light dry red’ in style. Slightly drying tannins, which remained obvious even with the food.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Ripe berry fruit on the nose with hints of dried flowers and spice coming through on the palate. Hints of black pepper and savoury musk appear on the finish with well-integrated oak. Wine works well with the flavours of this dish.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Mid garnet colour. Creamy vanilla and light red fruits. Smooth, round palate; medium acidity, light fine tannins. Good length, well-defined finish.”
Bryan Currie, Second Term Panellist 2020 Competition
“Pale red, earthy and meaty nose, firm palate with liqueur fruit, fades”
Sam Kurtz, First Term Panellist 2020 Competition
“Light red, stewed plum, rhubarb, spice, medium bodied.”
Mike de Garis, Third Term Panellist 2020 Competition
“Lacks vibrancy, almost green oak edge, slight dried herbs. SOP, rather stripped and lacking fruit generosity. Food: added more fruit length, but tannins still prominent.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Bright red fruit, juicy, crunchy acid, red cherry fruit, with some lovely tart rhubarb acidity driving the fruit through.”
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
“Unusual nose. Lacks some freshness. Second look better. Lacking some definition. A good match with the Duck Confit. Savoury flavours linger. ”