Alexandra WIne Company

Alex Gold Pinot Noir 2017

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) central otago, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $34.95
  • Alexandra WIne Company
    176 Airport Road
    Alexandra, Otago
    New Zealand 9391
  • Shona Garry, owner
  • Phone (64) 27 3116670

Rich, ripe and smoky-oaky. Quite monolithic on the palate, grippy, firm and broad-shouldered for Pinot Noir. Some coffee-ish, cocoa, smoky notes on the back palate as well. Lacks elegance and finesse but delivers on heft. It matches venison well, but the firmness and rusticity of the back-palate overpowers the food eventually.

Lifted red cherry aromas with a hint of brambly spice. Light and buoyant with excellent freshness finishing slightly savoury. The venison dish brought out more chalky notes in the wine and diminished the complexity of the wine overall.

Nice complexity on the nose. Ripe fruit. Rich and full with lots of complexity. Excellent length. A good match with the dish with a lovely balance of flavours

Lifted red fruits dusty oak notes spice, complex wine vibrant red cherry fruits. The palate is juicy fleshy well structured, robust mouth-filling rounded wine. Drying tannins with flinty acidity. The lack of flesh in the wine and over structure of the wine tannins doesn?t work well with the dish.

Expressive dark berry fruit, with a firm drying, savoury tannin structure. Good length on the mid palate

Mid ruby, bright with purple rim. Stewed red and black berries and strawberries. Soft round edged tannin, some herbal notes and lean acid. Dish highlight the red fruit flavours.

Bright looking with more crimson hues. Lifted stalk driven minerality on the nose with blueberry fruit dominant. Bright forward structure, gamey and forthright. Acid and tannin nicely weight. Good wine. With Food ? string tannin drive laves a clean finish fruit works nicely with grille flavours of the meet

The Pinot Noir Wines were judged with

Venison loin with shallots and mushroom

Presented by chef Marcell Kustos


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
To serve
  • 150 g mushrooms, thinly sliced


  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.