Te Kano Rose 2019

Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition

“Attractive salmon colour. Fresh and fruit driven nose. Nice balance in a dryer style. Some firmness but in balance. Nice balance with the dish. Perhaps lacking some power and persistence.”

Bree Boskov, First Term Panellist 2020 Competition

“Pale salmon pink hue. Moderate intensity nose of ruby red grapefruit and cinnamon bark. Dry palate and medium body, with high acidity and red currant and raspberry spices with cinnamon bark notes matched with drying phenolics. The dish softened the phenolics and acidity in the wine and brought forward the red fruit core. The cinnamon and spice notes in the wine gave the chicken tagine additional complexity, good balance harmony on the balance.”

Emma Jenkins, First Term Panellist 2020 Competition

“Fragrant berry fruit, a touch of florals and spice, just off-dry, quite a juicy mid-palate, simple, clean, fresh with a bright, summery personality. Works well with the dish, the acid structure balances nicely.”

Martin Williams, Fifth Term Panellist 2020 Competition

“Pale rose colour. Subtle berry fruit aromas, hints of lemon blossom. Soft, round palate, smooth texture, subtle acidity, sweet fruity finish. With food: Wine could do with more acidity to balance, while some sour/bitter elements emerge at the finish.”

Bryan Currie, Second Term Panellist 2020 Competition

“Salmon pink, shy nose, earthy and field mushroom palate, smooth dry finish, wine too subtle for the dish.”

Susan Bastian, Sixth Term Panellist 2020 Competition

“Pale salmon pink. Delicate perfume and some savoury hints. Rich palate, ever so slightly sweet. Together a little cloying but it did promote some length to the orange zesty-ness of the dish.”

Mike de Garis, Third Term Panellist 2020 Competition

“Pale pink. Dark red fruits and lifted spice. Savoury red fruit notes, slight donut with moreish acidity. Food: doesn’t work that well, as the acidity becomes more pronounced and slightly ‘metallic’.”