Toni Paterson, First Term Panellist 2020 Competition
“The aroma is deep and intense with fruit compote and preserved cherry aromas. The palate is delicious with great intensity, balanced acidity and vibrancy. The wine is a perfect match for the food. The food brings out attractive cherry and red rose notes in the wine.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Pronounced black cherry fruit on the nose with a slight floral scent on the palate. A wine with finesse and confidence. A long finish with excellent concentration and intensity-well made. Can age or enjoy now. This wine acted like a perfectly matched side berry condiment to the dish.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Rich ripe black peppery notes on the nose through to the palate. Lovely sweet black cheery flavours on the mid palate with ripe balanced tannins and integrated oak on the finish. A lovely slightly inky fruit flavour comes through when tasted with this dish. A great match.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium crimson, plum, pepper, spice, medium bodied, relatively soft.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Ripe black plum, warm spices, pepper notes come forward, lovely plushness to the palate, medium firm tannins, good integration of fruit and oak.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Lifted bouquet of ripe blackberry and black plum with hints of peppery spice. Juicy, bright and lively with excellent freshness, fruit intensity and attractive peppery spice carrying through to the finish. The dish brought out the juicy blackberry and attractive spice notes in the wine.”