Akarua
Akarua Pinot Noir 2017
- Award
- Winner Top 100 Pinot Noir Wines
- Grape Varieties
-
Pinot Noir (100%) Bannockburn, Central Otago
- Country of Origin
- New Zealand
- Alcohol Content
- 14% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $55.00
- Akarua
- Rae Joyce, Marketing Assistant
- Phone (64) 03 4450897
Martin Moran, Second Term Panellist 2019 Competition
“Hedonistic wine with seductive scents of berry fruit and subtle oak intertwined and the oak becomes a little more subtle with food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-crimson. Prominent vanilla oak over black cherry fruit. Oaky palate, moderate acidity, firm tannins. Food: Cherry-plum and oak flavours are not so good with the sauce.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely rich ripe balanced Pinot charters. Well balanced oak and tannin. Lovely silky smooth tannins with structure. Lovely hint of smokey oak on the finish. An excellent match as the Venison loin brings the lovely spicy fruit flavours of the wine out even more.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Floral, slightly stemmy dark cherries, smoky red fruit nose. Med-full, dry, ripe sweet red fruit on mid-palate, concentrated, balanced, hint of smoky wood. Dry spicy finish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Fantastic deep crimson colour. The nose is rich with aromas of fresh plum and black cherry with complex farmyard earthy notes. The palate really delivers with bags of flavour and rich primary fruit complexed with those more savoury earthy characters.”
The Pinot Noir Wines were judged with
Venison loin with shallots and mushroom
Presented by chef Marcell Kustos
Ingredients
Shallot gravy
- 60 g butter
- 2 Tbsp oil
- 1000 g shallots, sliced lengthwise
- 4 pc carrots, grated
- 4 Tbsp flour
- 500 ml red wine
- 500 ml vegetable stock
- 3 Tbsp balsamic vinegar
- 8 sprigs thyme
- 1200 g Venison fillet
- 150 g mushrooms, thinly sliced
Method
- In a large frying pan, heat up butter and oil.
- Add shallots and 2 minutes later carrots.
- When both became soft, stir in flour, add red wine and wait until it reduces.
- Then add stock and half thyme and reduce until thickens.
- Add balsamic vinegar and thyme.
- Heat oven to 200 degrees.
- In a hot frying pan, add oil and fry each side of venison until golden brown.
- Bake in oven for 5 minutes.
- On a covered tray rest the venison for 5-10 minutes.
- Spoon shallot gravy on a serving plate, place venison on top and decorate with mushroom slices.
Mike de Garis, Second Term Panellist 2019 Competition
“Vibrant. Cherry spice, nutty oak, slight strawberry and savoury. Cherry spice, donut, hard tannic finish. Food : softens out the tannin structure ? adds to moreishness.”