Martin Moran, Second Term Panellist 2019 Competition
“Vibrant fresh white typical of the variety with lots of zesty citrus that remains little changed by the food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale. Clean lemon-lime fruit aromas, hints of citrus zest. Good palate weight and structure; bright acid, good length, clean finish. Food: Citrus flavours remain but some herbs also emerge. Not especially long palate, but good balance.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Spicy, mineral gooseberry nose. Light, dry, crisp, lemony gooseberry, light melon flavours. Dry, mineral finish. Long.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Complex nose with hints of thyme and fresh cut herbs. There are lovely green flavours with attractive savouriness and a really long finish. The exceptional length in this wine and those herbal elements pair well with food.”
The Sauvignon Blanc Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Softer style, some tropicals, slight creaminess. Tropical, zingy and moreish. Food: enhances the acidity and makes it more acidic.”