Deep golden colour, touch of amber, nose full open round and creamy marzipan nuts character, butter and damp hay, palate full and rich gentle maderization into confit stone fruits, sweet apricot and ogen melon on back of palate, pain grille, acidity not pronounced – needs a cooler temp than white Burgundy to not show lack of acid and hot flavours. Medium to lon length.
Ronan is a very valuable member of the Master Sommelier Organisation.
His knowledge and passion for wine is frequently passed on to candidates at all levels of our education programmes.
He is an accomplished lecturer, and has a way of putting his subject matter over to candidates in a manner which promotes the learning process. Candidates respond positively to his approach and up to date knowledge of the subject.
Ronan's skills also extend to his practical work in the restaurant where he demonstrates benchmark standards.
His ability to taste and analyse wine has been proved with his success in gaining the Master Sommelier Award.
Bryan Dawes, Education chair, Court of Master Sommeliers