Sydney International Wine Competition

Lovely fruit. A vibrant bright pink colour. Some lifted berry aromas. A juicy, crunchy fruit palate with some sweetness and some nice acidity. Quite long and fresh. Perhaps looked a touch sweet for this dish but a very vibrant fresh style.

Ken Dobler

A lovely ruby colour. The nose had some lively red fruits. The palate showed some sweetness. There was good fruit supporting the palate which was quite long. After tasting with food, the palate was still somewhat marred by sweetness but this supported the acidity and the fat in the food.

Paul White

The wine was quite closed initially from some kind of milky lactic characters. Fairly neutral. It took a long time for the wine to open up. It had a big, sweet, sticky, viscous palate. It was begging for more acidity. It improved considerably in the context of this complicated dish. The fullness of the wine did well. It carried the terrine, the relish and the chillies. The wine became fuller, fruitier and juicier in the context of the food.

Doug Frost

Kind of dark red strawberries, red cherry, redcurrant, floral notes with fairly obvious residual sugar. The mouth was soft, sweet cherries with strawberries and even raspberries. A touch of sweet citrus at the end. It was friendly. Those sweet notes helped soften the heat coming out of the dish although the sugar emphasised the fat in the roulade.

Adrian Atkinson

A very vibrant, cherry red colour. Very sweet and vibrant but it was lacking fruit. It was almost a sweet bomb of a wine. Far too high in residual sugar and lacking charm and definition for the food.

Tony Allen

Neon pink in colour. It was overtly fruity on the nose. It also had a touch of sugar in the mid palate and on the finish. It was very commercial. You may as well have had fruit cordial with the dish because the wine tasted like alcoholic fruit juice.

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