Bree Boskov, First Term Panellist 2020 Competition
“Dark garnet ruby hue. Aromas of liquored cassis and choc-mint. The palate is dry and warm with high alcohol and fruit is reminiscent of Ribena syrup, cassis liquor and dark choc and sweet mint the firm tannins build into a chewy drying finish. Sweetness of the fruit overwhelms the meat slightly but the meats proteins and richness and softens the chewy dry tannins. ”
Emma Jenkins, First Term Panellist 2020 Competition
“A more savoury expression with brambly berry fruit, soy, dried herbs and cocoa. Quite a supple palate with elegance and good length. A nice match with the food, both lift one another.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep cherry-plum colour. Rich woodsy, earthy aromas. Solid, sweet plum-jam flavours. Moderate acidity, firm tannins. With food: The Shiraz flavours worked quite well with the beef.”
Bryan Currie, Second Term Panellist 2020 Competition
“Medium red, chocolate and red berry with eucalypt notes, soft red fruits and round tannins, the wagyu easily softened the wine and added depth.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Very deep ruby. Slight orange tint. Earthy, spice, cola. Intense dark fruit flavours which follow on the palate. Smoother round edged tannin and good length. The rich flavours of the wine slightly dominate this dish.”
Mike de Garis, Third Term Panellist 2020 Competition
“Slight brown edge. Cherry, slight fruit salad-like, slight rustic and savoury, nutty oak. SOP, almost juicy up front before big, raspy and drying tannins kick in, moreish. Food: filled out the palate and added to the length of flavour.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Dense, complex, attractive nose. Complex, spicy wine with a rich concentrated palate. A good match with the dish. A nice synergy of flavours.”