Sydney International Wine Competition

Savoury. Some stalky notes. Attractive. Beautifully floral with a long, elegant palate and lingering richness. Stalky notes come through on the palate and the savoury notes enhance the duck dish and keep the palate lively and fresh. A fantastic match.

Adrian Atkinson

A bright, sweet, savoury palate. Nice texture and some stalk characters. Bright, fresh fruit on the mid palate. It combined well with the sauce. It certainly had the weight and savoury characters to complement the food.

Tony Allen

Slightly mute nose and flavours versus others in this bracket. Fairly simple flavours but quite pleasant. For some reason it tasted more alcoholic when paired with the duck.

Andrew Wigan

Deep red with a closed, solid nose and a hint of green stalk. Quite a solid structure. Slightly resinous oak.

Mark Robertson

A big, deep colour. Slight volatile acidity lift that seemed to help a nose that was all at once sort of cherry charred and very lifted. A terrific palate. It appeared to be a dry, reddish, simple wine but underneath that, it had super fruit. Interestingly, the food seemed to amplify and lift the volatile acidity but that wasn�t a problem. It worked well otherwise.

Kym Milne

Quite a rich style. Some sweet oak characters on the nose but very bright fruit. Complex with a slightly savoury note. A very smoothly textured palate. Savoury mixtures of fruit plus some gamey, meaty characters. Very long and smooth on the finish. A good wine. Just a little bit young. The oak seemed slightly apparent with the food, but a very good wine in time.

Debra Meiburg

Vibrant red cherry, raspberry fruit with hints of violet. Crisp acidity. Finely etched tannins. Complex and elegant. Lengthy flavours all of which stand up well to the crispyness and saltyness in the food. It has the weight power to bring a fruit dimension to the roasted duck.

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