Brancott Estate

Brancott Estate Terroir Series Reserve Pinot Noir 2018

Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $19.99
  • Brancott Estate
    150 Church Road
    Taradale, Napier
    New Zealand 4112
  • Anita Anderson, Brand Sites Administrator

Wood apparent at first impression. Riper style? Second look appears greener edged and somewhat hard. Wood is still overly apparent with the dish.

Savoury, red currant aromas with hints of charry oak unfold to reveal a supple, round palate showing bright red cherry notes. Finishes charry with the oak slightly dominating the fruit. The oak still dominates the palate even when paired with food.

Fabulously expressive with poised fruit and quality oak. The palate is taut and tensioned with moderate flavour and bright acidity. The food has moderated the acidity though the wine does not have enough weight for this dish.

Simple red fruit nose with notes of reduction. Palate is similar with reduction dominating and clipping fruit and drying out the palate. Baking spice and some sappy notes along with the meaty reductive element come to the fore when food is introduced, a large improvement.

Alluring fragrant nose with clove spice and ripe strawberry fruit. Intense in flavour. Polished and assertive in its quality. A wine that can be enjoyed right now or left to age for 3-5 years. Can be gifted to a Pinot Noir lover.

Paler colour, creamy red/black fruits, Campari and vanilla/spice, a sweet-fruited palate with quite firm, drying tannins. A little clumsy but richer style will find fans. Didn’t meld especially well with the food.

A smokey slightly nutty nose follows through to a berry fruit palate with hints of tannin and fine acid. A better match with this dish as the wine develops more texture.

Light ruby colour. Light, fresh strawberry fruit, hints of fresh earth and vanilla spice. Lively palate, sweet fruit and oak, good persistence. Fine tannins at finish.

Mid red, earthy fruit nose, delicate spice and length, nutty oak tannin leads to a drying finish, the dish softens the tannins somewhat

Pale to light brick red, very toasty, high char, smokey, some attractive red fruits and gamey notes underlying, light to medium weight, slightly to dominant oak, attractive charry length.

Pale colour. Lacks fruit purity and freshness, dried herbs, green edge. SOP, extracted and drying. Food: tannins not as extracted.

A more savoury style, but with great structure, good acidity, cleansing to the palate.

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners


  • 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


  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.