Bree Boskov, First Term Panellist 2020 Competition
“Garnet hue. Shy nose of red berry fruits. The palate is medium bodied with juicy red berry fruits and sweets, red liquorice and fine grained tannins with a hint of raisin and prune compote lingering on the finish. The dish brings the red fruit to life and the juicy acidity in the wine brings freshness to the gamey palate, good match!”
Emma Jenkins, First Term Panellist 2020 Competition
“Savoury, quite subtle nose with creamy dark plums, mulberries and a touch of spice, restrained savoury palate with good fruit weight and chalky tannins. Fairly neutral with the food but a nice wine overall.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Mid-deep cherry colour. Lifted red-berry fruit, hints of whole-bunch fermentation. Supple, textured palate. Sweet fruit, soft acidity, fine tannins. With food: Very good in combination with the food – lamb and hummus flavours both work well.”
Bryan Currie, Second Term Panellist 2020 Competition
“Medium red, shy nose with notes of stewed plums, soft tannins with touch dry on finish, lacking fruit intensity, dryness is softened by the dish.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Mid ruby red, with watery purple rim. Red and dark berry jubes and hints of herbs. More plums and liquorice on the palate, with fine slippery tannin. This match was ok but the wine tannin didn’t quite match the protein of the lamb so it became all slippery.”
Mike de Garis, Third Term Panellist 2020 Competition
“Dried herbs, lacks vibrancy, reductive with a spice spike, toast. SOP, almost sweet up front, raspy and drying tannins. Food: has made the palate more ‘clunky’, but has given another level of flavour and moreishness.”
The Lighter Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Hummus:
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Moderate colour intensity with some development. Closed, slightly dull nose. Some complexity in the background. Savoury tannins. Nice balance, perhaps lacking a little intensity. A good match with the dish. Flavours are sympathetic and the savoury tannins are resolved.”