Bree Boskov, First Term Panellist 2020 Competition
“Rich nose of developing honeyed biscuit and ripe pear. Persistent and fine bead cleanses the palate and delivers rich orchard fruits, pear and golden apples, long length tightening on the finish with sourdough bread notes. The structure and weight of the wine matches the richness and the intensity of the dish but the pear and golden apple flavours are less pronounced.”
Emma Jenkins, First Term Panellist 2020 Competition
“An inviting nose with a medley of fruit and autolysis characters, the palate has finesse and good acid drive; a lighter-bodied style with the dosage just peeking through a bit on the finish.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Pale cream-straw colour. Creamy-almond autolysis aromas over subtle apple-quince fruit. Fine, even palate, mineral elements. Clean acidity, slightly firm finish. With food: good combination, savoury elements in the wine match the dish well.”
Bryan Currie, Second Term Panellist 2020 Competition
“Pale straw, toasty and dried apple nose, nutty nuances, soft and creamy palate with a delicate mousse what has length and persistence.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Pale to mid yellow straw. Golden yellow rim. Quite intense lots of dried apple, and some buttery toast and cashew nuts. Richer and more full bodied style. Great length of apple, fig and toast. Oxidative style. The robustness of this wine was a pretty good match for this dish, maybe a hint of bitterness??”
Mike de Garis, Third Term Panellist 2020 Competition
“Brioche and melon/strawberry, creamy lees and toast. Fresh and zingy, melon and citrus like, moreish and long. Food: has tightened the palate, as well adding to palate length and moreishness. Very good.”
The Sparkling Wines were judged with
Presented by chef Michael Manners
Ingredients
Crepe batter:
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Yellow straw colour. Complex nose with some development. Nutty. Slightly advanced flavours show through on the palate. Lacking some freshness? With food there is some good synergy of flavours. Long and lingering.”