Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Very forward aromas of black cherry, red plum and spice. Supple and sweet-fruited with a generous core of black cherry supported by spice notes and savoury tannins. The wine remains unchanged by the food.”
Toni Paterson, First Term Panellist 2020 Competition
“A feast for the senses with cherry pie and vanilla cream aromatics. Rich, fleshy and structural. The wine looks less structural with the food and seems more supple and in balance.”
Bree Boskov, First Term Panellist 2020 Competition
“Slightly stewed fruits, with cola notes and a little one dimensional and simple with warm alcohol heat. The wine became a little fresher with the introduction of food but the warm alcohol heat remained and also brought forward a hard green edge on the wine.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Some tertiary aromas starting to emerge on the nose, lifted with strawberry and spiced plum on the palate. Smooth tannins with a spicy finish. Full bodied. For those who like them plump.”
Emma Jenkins, First Term Panellist 2020 Competition
“Quite an opulent style with dark cherry, spice and dried herb notes, sweet-fruited, silky palate with firm, fine tannins on the finish. A bold style.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A big ripe sweet fruit driven nose and palate. So soft it is almost sweet on the palate. Soft tannins with integrated oak. Better matched with this dish.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Rich ruby colour. Restrained fruit aromas over woodsy, earth and spice. Zesty fruit on palate, fresh clean acidity and ripe though prominent tannins.”
Bryan Currie, Second Term Panellist 2020 Competition
“Medium red, toasty vanillin oak nose, rich ripe cherry plum fruit, soft tannins, excellent fruit clarity which flows delicately alongside the dish the oak largely disappears.”
Sam Kurtz, First Term Panellist 2020 Competition
“Light brick red, vanilla, dusty, red fruits, medium weight, slightly dry red like.”
Mike de Garis, Third Term Panellist 2020 Competition
“Savoury, lifted floral perfume, nutty and toasty oak, dark cherry. SOP, has structure and weight, gritty tannins. Food: moreish, softened the tannins slightly.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Super drying tannins overpowered a little by the oak, needs some food to curb those tannins. Dark red cherry notes.”
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
“Complex, ripe fruit. Plenty of wood on the palate. Lacking some fruit intensity. Still an overpowering wine with the duck. Lacking balance. ”