The Noble Mud Pie 2017

Mike de Garis, Second Term Panellist 2019 Competition

“Slight developed colour. Botrytis and mandarin lift, slight toffee, lacks freshness, slight mouldy?? Toffee and spice, ok balance, slight cloying. Food : doesn?t add or take away from the food, perhaps adding to the acid line.”

Martin Moran, Second Term Panellist 2019 Competition

“Very perfumed with typical varietal characteristics of ripe Williams pear plus honey and lemon, while the match made the wines seem fresher.”

Martin Williams, Fourth Term Panellist 2019 Competition

“Vibrant orange, green rim. Fresh apricot, greengage and berry aromas. Zesty, textured palate; high sugar sweetness, fresh acidity and quite firm, savoury grape tannins. Good length, structured finish. With food: good combination ? fruit is complementary, sugar and acid balance well.”

Brent Marris, Thirteenth Term Panellist 2019 Competition

“Dark straw colour with advanced floral, spicy notes on the nose, comes across as quite advanced on both the nose and palate. Big luscious spicy notes on the palate with some cloyingness remaining on the palate. Works with the Mango panna cotta dish as the creaminess comes through well.”

Ying Hsien Tan, Second Term Panellist 2019 Competition

“Light gold ?amber. Intense orange peel, sweet, honeyed, dried apricot and rose-petal nose. Sweet, honeyed dried apricot slightly minty palate. Sweet, biscuit finish. Moderately long”

Dr Ken Dobler, Eleventh Term Panellist 2019 Competition

“Medium amber colour. Rich orange marmalade aromas on the nose. A full flavoured wine with great length and richness. This richer style of wine proves a great foil to desserts.”