Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Aromas of red and black cherry with spice overtones unfold to reveal a bright, pure-fruited palate with vibrant black cherry and supple tannins. The wine appears dry and less generous with the dish.”
Toni Paterson, First Term Panellist 2020 Competition
“A complex aroma with intense dark cherry aromas with hints of forest floor and vanilla. The palate is intense and structural. The wine looks more plush and sweet-fruited with the food. Though the firm tannins are not softened by the food”
Bree Boskov, First Term Panellist 2020 Competition
“Savory spices and red fruits on nose with palate a little dominated by vanilla and slightly lean. The wine became a little bitter and warming with the addition of the dish.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Summer pudding berry fruit, balanced, with bright acidity and fine smooth tannins. A well-made wine that would please on any day of the week. A wine for dinner=winner.”
Emma Jenkins, First Term Panellist 2020 Competition
“Black cherry and plums, creamy-oak, a warmer expression of pinot, rich-fruited palate, nicely balanced acidity and tannins. A more exotic style, done pretty well. The oak just tended to fight with the food a little.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Ripe fruit with hints of violet and toasty oak coming through on both the nose and palate. Hints of fine tannin, black pepper and raspberry’s come through on the palate. Almost has a sweet fruit finish. Well balanced with this dish.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep ruby colour. Smoky, toasty aromas over dark berry fruit. Sweet fleshy fruit on palate; soft acidity, fine gentle tannins.”
Bryan Currie, Second Term Panellist 2020 Competition
“Bright medium red, layers of woodsmoke and spice, and liqueur cherries, dense and long, oak is primary flavour whit the matching coq au vin and dominates the equation.”
Sam Kurtz, First Term Panellist 2020 Competition
“Light red, charry, toasty oak, forest floor, plum, beetroot, spice, medium weight, slightly firm tannins.”
Mike de Garis, Third Term Panellist 2020 Competition
“Cherry spice with nutty oak, slight leafy edge. SOP, donut, hard cherry like flavours with gritty tannins. Food: softened tannins, moreish.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“A dustiness initially on the nose, but this disappears to reveal some ripe red fruit, cherry notes, with some elegant use of oak.”
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 and ripe fruited. Attractive. Second look shows strong oak and firm tannins. Lacks some lightness on its feet. Wood seems to be amplified with the dish. ”