Martin Moran, Second Term Panellist 2019 Competition
“Black cherry and plum fruit so typical of pinot noir underpinned by a light spicy oak that is given a lift by the richness and sweetness of the food”
Martin Williams, Fourth Term Panellist 2019 Competition
“Bright deep cherry-ruby. Pretty red-berry aromas, violet & rose-petal florals. Very round and smooth palate, generous fruit, fresh acidity and fine tannins. Food: Floral elements are too intense for the food.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“A bright slightly stalky character on the nose with lifted berry fruit. Ripe fruit tannins with great structured tannins. Slight silkiness on mid palate. A great match with Venison loin as the flavours marry together but the acid of the wine keeps the structure.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Fresh crunchy floral redfruit nose. Med-bodied, slightly jammy raspberry, wild strawberry palate. Dry, spicy finish. Long, tailing a little jammy.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Really interesting nose showing red cherry, spine and a complex stalky note which adds complexity without being too obtrusive. Remarkably exceptional palate with pepper and spice but with good fruit drive onto the back palate which is long with supple tannic structure. A very complex style which is well suited to food”
The Pinot Noir Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Shallot gravy
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Slight baggy, stalky and green notes. Unbalanced, hot and tannic. Food : makes the wine even more unappealing ? very hard acidity.”