Coles Liquor

Ballewindi Pinot Noir 2018

Award
Winner Trophy Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Mornington Peninsula, VIC, Australia
Country of Origin
Australia
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red
Recommended Retail Price
RRP AU $29.99
  • Coles Liquor
    800 Toorak Road
    Hawthorn East, VIC
    Australia 3123
  • Emily Gu, Account Coordinator
  • Phone (+61) 03 92543614

Woody at first impression. Complex, forest floor. Firm palate. Lacking some charm. Similar with the dish. No synergy.

Opens with a savoury array of earth, spice, stemmy aromas complemented by crunchy red fruit. Fresh, vibrant and lively showing excellent mid-palate generousity, supple texture and a long-persistent finish. The wine appears drier and more astringent with the dish.

Cherry and mint aromatics. Intense red cherry flavours. Light-to-medium weight with bright acidity. The food definitely improves the wine with the acidity looking less shrill. The mint character was also less obvious.

Red fruits and spices on the nose. Palate is bright and juicy with red fruits and spice. Alcohol is a little warm and dominating the palate clipping the red fruits. Red fruits and foresty spices come to the fore, the alcohol supports the weight and richness of the food improving the balance of the wine.

Cherries and cloves on the nose which unfolds with great intensity on the palate. A silky wine and what I would call a sexy Pinot Noir. Take this on a date, musky and sultry.

Light raspberry, rhubarb and herbs on the nose, the palate shows sweet red fruit, bright acid and fine, sappy tannins. A more delicate, fruit-driven style, just a touch lacking harmony.

Dried flowers and cloves come through on the nose with hints of berry fruit and spice are on the palate. A slight strawberry nuttiness’ works in with the fine tannins on the finish. Wine remains delicate with this dish.

Mid garnet colour. Complex red berry & plum compote, hints of herb and spice. Medium body, textured palate. Soft acidity, fine but firm tannin finish.

Pale red, aromatic morello cherry and game nose, silky satin tannins, black fruits and truffle with long sinewy tannins, excellent match with the coq au vin, the mushrooms and chicken meat combine perfectly.

Light red, rhubarb, strawberry, cherry, spice, medium weight, good fruit, subdued oak.

Cherry spice, floral notes, toasty oak, dried herbs, lacks fruit punch. SOP, savoury, donut, hard tannins. Food: softened tannins, moreish flavours.

Lovely generous ripe berry fruit nose, cleansing acidity, work very well with the intro of the protein, some nice savoury notes come out too.

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners

Ingredients

  • No. 15-18 Chicken
  • 550mL Pinot Noir
  • 150g Speck
  • 250g Button Mushrooms
  • 8-10 eschallots
  • 30mL brandy
  • 1 Carrot
  • 1 Onion
  • 3 cloves of Garlic
  • 5 Black peppercorns
  • 2 Bay Leaves, Thyme, Tarragon, Parsley stalks, 1 Tbsp butter & 1 Tbsp plain flour – mixed

Method

  1. Cut the chicken into eight pieces.
  2. Make up a stock with chicken backbone, onion, carrot, bay leaves, 5 black peppercorns, and thyme. Strain.In a large saucepan, place the Pinot, 2 bay leaves, thyme, parsley and crushed clove of garlic.
  3. Add stock. Reduce by half.
  4. Dice the speck and cook with some butter and a little oil. Allow the fat to run out of the speck and then add the peeled eschallots. Allow to colour.
  5. Add seasoned chicken pieces (salt and pepper) -try skin side down until coloured and turn, add brandy and flame. Pour in the wine stock, mix ??? a fresh bouquet garni and garlic.
  6. Cover and cook until tender. Meanwhile cook the mushrooms in butter with salt and pepper and one crushed garlic cover.
  7. When the chicken is cooked, strain off the sauce and thicken with the butter/flour mix. Add the chicken, eschallots, mushrooms and serve.

J F Hillebrand (New Zealand) Ltd Perpetual Trophy for Best Pinot Noir of Competition