Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Fragrant strawberry aromas with a hint of spice. Supple and round with crunchy red strawberries and fine tannins. The strawberry aromas and flavours come to the fore when paired with food.”
Toni Paterson, First Term Panellist 2020 Competition
“Pale in colour with vibrant red hues. The nose has an ethereal nature with gorgeous strawberry top notes plus faint accents of spice and rhubarb. There is fabulous mid-palate flavour intensity, as well as pleasing length and lemony acidity. It is a wine with excellent freshness, brightness and varietal clarity. With the food, the wine seems slightly spicier on the palate.”
Bree Boskov, First Term Panellist 2020 Competition
“Perfumed intense red berry and floral nose, notes of forest floor and spice. Light bodied with bright juicy acidity, red spices, juicy cherry fruits, and warm alcohol. Medium slightly sappy drying tannins giving tension and grip on finish. With food the oaky mid-palate tends to be the final lingering flavor but this is still a lovely complex wine.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Red currants and raspberry on the nose, savoury in style with crisp acidity and fine tannins. Easy drinking wine to drink on its own or with light dishes. Serve slightly chilled.”
Emma Jenkins, First Term Panellist 2020 Competition
“Bright red spectrum fruits, some toasty oak. Sappy palate, juicy, moderate concentration and length. Interestingly, the food pairing made the wine look a little short and suppressed the juiciness of the palate.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Mid ruby colour. Spicy, berry fruit. Smooth, round palate. Clean red-berry fruit. Soft finish.”
Bryan Currie, Second Term Panellist 2020 Competition
“Medium red, morello cherry and wood spice nose, soft and delicate palate, beautiful match with the coq au vin”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale red, bright aromatic red fruits, whole bunch, attractive charry oak, light to medium body, good length.”
Mike de Garis, Third Term Panellist 2020 Competition
“Cherry spice, but lacks vibrancy, slight toastiness. SOP, donut, very drying tannins, hard acid. Food: softened the acid, moreish.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Dark red berry fruit, bolder, more ripe style, structured, but not overpowering with the dryness of the tannins, works better with the protein.”
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
“Fresh fruit. Attractive. Pure. Some greener, herbal notes. Lacks some power and drive. A nice synergy with the dish. Excellent balanc”