Bree Boskov, First Term Panellist 2020 Competition
“Deep inky purple hue. Dark plum and cassis fruits, mint and cedar aromas. Dry ripe cassis and plum fruits with salt liquorice and mint notes. Warm alcohol with grainy tannins and moderate length. The rich wagyu brings the fruit forward and tannins soften to grainy.”
Emma Jenkins, First Term Panellist 2020 Competition
“Attractive nose with good freshness and poise, a medley of red and black berryfruits with spice and pepper notes, juicy and fresh on the palate too, with a nice mouth-filling richness and length. A pleasing match with the food.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep crimson. Pure, clean curranty fruit. Rich, round and smooth. Good length, fine tannins, clean finish. With food: Lovely with the beef.”
Bryan Currie, Second Term Panellist 2020 Competition
“Purple red, aromatic red and violet fruit, soft and juicy tannins, fruit is accentuated by the wagyu and given length.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Very deep ruby red. A mix of red and dark fruits and aniseed. Berry fruits follow on the palate with spice and sandy tannin. A good balance of weight, coconut slightly dominates this wine.”
Mike de Garis, Third Term Panellist 2020 Competition
“Bright, cherry cheer, lacks complexity, savoury with dark red fruits, toast. Cherry spice, dark red fruits, slight donut, has flavour line, gritty yet soft tannins. Food: has given more weight and persistence, tannins still gritty, but long.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Kemeny's Perpetual Trophy for Best Value Dry Red Table Wine of Competition
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Lifted and fresh. Vibrant. Strong wine that lacks some varietal intensity. Savoury tannins. The dish brings out the sweetness.”