Toni Paterson, First Term Panellist 2020 Competition
“A quiet, composed aroma of boysenberry and dark cherry. The palate has excellent fruit succulence and balanced acidity. The wine shines with the food, due to its fleshiness, concentration and composure.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Restrained nose then blackcurrant and bright acidity on the palate. Firm and structured with a slight creamy graphite finish. Texturally, goes well with the duck.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Bright blackcurrent and savoury nose with hints of sweet red current fruit coming through on the palate. Lovely earthy, slightly gamey fruit on the palate with ripe sweet fruit tannin to finish. A good match as the wine is lifted but does not become sweeter.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium red with crimson, plum, berry, dark cherry, medium bodied quite chalky aggressive tannins. The duck dish seemed to accentuate the tannins and astringency.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Ripe full-bodied style, black cherry notes, cassis, juicy and structured, dark cooking chocolate.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Lifted aromas of fresh blueberries. Round and supple with vibrant blueberry fruit intensity and a supple mouth feel. The dish brings out the fresh blueberry notes in the wine.”