Bree Boskov, First Term Panellist 2020 Competition
“Pale pink-ruby in colour. Moderately pronounced nose of candied dried strawberries, cotton candy and raspberry cordial. Palate is dry and medium bodied with spicy red berry fruits and nice raspberry leaf phenolic grip on finish. The spice and orange peel in the chicken tagine tended to sweeten the palate of the wine and increase the perception of phenolic bitterness on the finish.”
Emma Jenkins, First Term Panellist 2020 Competition
“Bright and fresh with ripe strawberry, watermelon and light spice notes. The palate is quite taut with similar fruit expression to the nose, crisp and with a berry fruit/spice finish. Looks a bit flat and unfocused with the food.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Bright pale rose colour. Perfumed fruit with floral overtones. Fresh, lively palate with a slight salty tang. Good length, even structure, medium acidity and a slightly firm, savoury finish. With food: Good combination, though wine takes on a slightly harder edge with the food.”
Bryan Currie, Second Term Panellist 2020 Competition
“Pale pink, musky red berry fruit nose, sweet and simple red berry palate, sweetness of the wine overpowers the dish.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Mid rose pink. Glossy appearance. Quite a complex nose, with red fruits, red apple and hints of cream cheesiness. A medium bodied style with quite powerful fruit weight. The wine was quite juicy and fruity and went well with the moist chicken.”
Mike de Garis, Third Term Panellist 2020 Competition
“Darker pink. Savoury, almost wet stone-like, some toastiness. SOP, donut, moreish acidity thins palate out, but phenolics add to flavour line. Food: adds to overall texture with a more mineral-like acidity, very moreish and mouth salivating.”
The Rosé Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Moderate pink colour. Some salmon. Lifted, some lactic tones. Similar on palate. Slippery, almost milky palate. Lacks some freshness and drive. Initially the match with the dish seemed positive but the milky palate of the wine overrides the Chicken tagine.”