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
    David Skeggs, Proprietor
  • E: rae@akarua.com
    T: (64) 3445 0892
    M: (64) 03 4450897
  • 210 Cairnmuir Road
    Bannockburn
    Central Otago, Central Otago
    New Zealand 9384

Vibrant. Cherry spice, nutty oak, slight strawberry and savoury. Cherry spice, donut, hard tannic finish. Food : softens out the tannin structure ? adds to moreishness.

Hedonistic wine with seductive scents of berry fruit and subtle oak intertwined and the oak becomes a little more subtle with food.

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.

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.

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.

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
Venison
  • 1200 g Venison fillet
To serve
  • 150 g mushrooms, thinly sliced

Method

  1. In a large frying pan, heat up butter and oil.
  2. Add shallots and 2 minutes later carrots.
  3. When both became soft, stir in flour, add red wine and wait until it reduces.
  4. Then add stock and half thyme and reduce until thickens.
  5. Add balsamic vinegar and thyme.
  6. Heat oven to 200 degrees.
  7. In a hot frying pan, add oil and fry each side of venison until golden brown.
  8. Bake in oven for 5 minutes.
  9. On a covered tray rest the venison for 5-10 minutes.
  10. Spoon shallot gravy on a serving plate, place venison on top and decorate with mushroom slices.