Martin Moran, Second Term Panellist 2019 Competition
“An ambitious Chardonnay with distinctive oak notes mixed with pear and peach and a creamy texture that seems tighter and fresher with the food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Pale lemon. Creamy, quince/pear and almond aromas. Subtle vanilla oak on nose and palate. Bright fruit, even texture, clean acid and dry, structured finish. Food: quite good combination although firm phenolics in wine don?t marry so well with the dish.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Big oaky nose with slight tropical fruit and a hint of burnt match on the palate. Lovely texture of flavour and oak with balanced acid on the finish. A great match with this wine as the oak becomes more integrated and the fruit lifted.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Light yellow. Oaky nutty apple. Med-bodied, nutty biscuit apple, straightforward. Dry simple biscuit oaky finish. Wine overpowered the dish, pointing up the tomato strongly to the exclusion of anything else.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Exceptional straw green colour. Complex nose with struck match, melon and fig notes. Beautifully balanced palate with excellent length of flavour, sensitive use of oak and complex winemaking influences. a complex savoury wine that is a great match to food.”
The Medium Bodied Dry White Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Corn cream
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Brighter style, w-peach & melon, toasty oak, spice, slight barrel ferment?, savoury. Has flesh and carry, melon & dusty oak, acidity slight edgy, moreish. Food : neither enhances nor detracts.”