Toni Paterson, First Term Panellist 2020 Competition
“Fresh and bright with attractive grassy notes and subtle sulfides. The palate is zippy and powerful. The wine looks good alongside the food though the grassiness remains.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Nettles with some blackcurrant leaf on the nose. Bracing acidity and a savoury finish. A dry medium bodied Sauvignon Blanc to have on a terrace while looking at the sea.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A green grassy herbal nose with hints of tomato leaf that follows through to the palate. A firm gooseberry and asparagus flavour is balanced out with bright acidity. A good match with this dish as the wine elements are strong.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale straw, pot-puri, floral, lemongrass, juicy, passionfruit, medium bodied, lively zesty herbal palate, good length.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Some lovely notes of lees coming through, interwoven with passionfruit, citrus blossom and fresh cut grass, textured and long.”
The Sauvignon Blanc Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Intense bouquet of asparagus spears, fresh-cut grass and verbena. Lively palate with excellent intensity and crisp acidity driving through to the long persistent finish. The wine’s attractive vegetal notes were accentuated by the dish.”