Andrea Pritzker, Third Term Panellist 2019 Competition
“Opens with fragrant dark plum and cedar. Rich, plush and full bodied with ample black fruit and sweet ripe tannins. The ripe black plum and blackberry fruit of the wine was accentuated by the pairing with the beef ribs.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Dark fruit. Dense and concentrated. Very ripe. Some bruised apple. Dark brooding fruit. Tannins exposed by the dish”
Corey Ryan, Second Term Panellist 2019 Competition
“Deep colour, lifted licorice anise aromas. A richly concentrated, full flavoured wine, rounded mid palate, flavoursome with excellent acidity and length. The pairing works well. The mole promotes the anise flavours in the shiraz. The shiraz tannins pairing well with the delicate beef structure.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“A big structured wine with lots dark black fruit, lots of tannins, the wine is in pretty good balance however with fruit and oak integrated”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Very deep ruby. Intense dark plum/prune nose with toasty vanilla oak and hints of aniseed. Rich dark fruits, plums and chocolate full bodied. It?s a very masculine and ripe wine with loads of sandy tannin. Good flavour match.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Fine colour ? big oaked up porty nose, plenty of fruit but in an old fashioned oak fruit acid mode. Feels extracted and dried out and prematurely aged. With Food ? over ripe porty flavours predominate. Drying and lasking freshness.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Beef Ribs
Method
Ribs
Stephen Wong, Second Term Panellist 2019 Competition
“Intensely ripe, liqueur-like blackberry nose, sweet and concentrated with abundant tannin, lots of richness on the palate and a long finish. Very oaky. With the dish, it retains some elegance though the tannins are a bit on the drying oaky side”