Andrea Pritzker, Third Term Panellist 2019 Competition
“Intense buttery toasty bouquet with a hint of struck-match. Round and mouth-filling showing very ripe nectarine with vanillin leading to a flavourful toasty finish. The duck dish brings out the vanillin notes in the wine and provides added complexity.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Some flinty, reductive notes and a volatile lift. This shows through on the palate too. Quite an acid line. Accentuated with dish. Similar with the dish. Quite tart.”
Corey Ryan, Second Term Panellist 2019 Competition
“Lifted thiol and flint aromas, some lemon curd and reduction. Rounded creamy full robust wine, good mid palate richness and balance. The wine finishes fresh and clean. The pairing works well. The lemon curd flavours of the wine is promoted by the truffle oil. The granola enhances the creaminess of the palate. The duck oil is contained by the wines acidity.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“More full bodied style, subtle use of oak, well integrated, not over powering, stone fruit and citrus overtones, freshness on the palate, a medium/full bodied style”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Bright pale yellow straw. Oyster shell, white nectarine and lemon rind. Rich and creamy palate, with roasted nuts integrated with the fruit. Great length. The weight and complexity of this wine and more background acid matches well with this dish.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Looser Natural Ferment and elevated VA nose. Smells sharp and milky at the same time. Palate has same flavours but works better being balanced and lengthy. Dances on the grillee/hazelnut end. VA just a little too pronounced. With Food ? Malo and VA become the dominant flavours left. Drying also.”
The Fuller Bodied Dry White Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Pumpkin
Method
Stephen Wong, Second Term Panellist 2019 Competition
“A touch of flint, with ripe apricot, lemon zest and apple flavours. A generous, fatter style but with plenty of zingy acidity which attenuates the palate to a fine, tight finish with persistent lemony flavours and some salinity. ”