Bream Creek Vineyard

Bream Creek Pinot Noir 2017

Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Tasmania, TAS, Australia
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $42.00

Dull colour. Stewed black fruits, savoury, spice spike. Lacks balance, chunky with hard tannins. Food : makes the acid/tannin more pronounced, slight bitterness.

Sybaritic scents spring from the glass and backed up by a palate with supple tannins and good length that seems a little rich and longer with the food.

Bright deep ruby. Complex woodsy, earth and sweet-leather aromas. Bright red-fruit flavours, chocolate and orange-peel overtones; solid core of fruit, fresh acid and fine structural tannins. Food: Good combination. Solid fruit core matches the meat and sauce very well.

Ripe berry fruit with great length. Lovely spiciness with bright balanced tannins. A good match as tannins stay obvious and sweetness of gravy come through.

Restrained bouquet ? dark berries, slightly floral. Med-full, dry, redfruit, spicy fresh acidity.Dry redberries finish. A touch warm.

Complex savoury style there are aromas of black cherry and a hint of talkiness. The palate is similarly savoury with some bright primary fruit but a long tannic backbone which provides length that pairs well with proteinaceous food. With food the primary fruit notes were accentuated and the tannins less obtrusive.

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.