Bream Creek Vineyard

Bream Creek Vineyard Reserve Pinot Noir 2017

Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Tasmania, TAS, Australia
Country of Origin
Alcohol Content
14.4% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $65.00

A greener spectrum on the nose. Herbal. Reduced on the nose with some hardness carrying through on the palate. Some synergy with the dish.

Charry, vanillin toast aromas with hints of dried herbs and black cherry. Plush palate with super-ripe black cherry fruit, showing good length and persistence. The wine appears hot and drying when paired with the dish.

Gorgeous fruit with savoury, nutty oak. Attractive sweet fruit on the mid-palate. Balanced and flavoursome. The oak is completely mopped up by the food, and the palate looks brighter and more complete.

Dark cherry and salt licorice with charry oak and notes of reduction that clip the palate. The fruit on the palate is a little stewed and liquered and warm. The fruit and spice of the wine stand up to the meaty richness of the dish, and the tannins and alcohol soften with the richness of the dish.

Toasty with cigar box on the nose and brambly fruit on the palate. Bracing acidity with velvety tannins. Fragrant with dried herbs on the finish. One to have with a light cigar, if you were so inclined.

Oak stands out on the nose, some exotic dark cherry liqueur notes behind, the palate has rich fruit but the acid/tannins compete somewhat and it’s a little drying on the finish. The latter element was improved with the food but overall the match was not especially exciting.

A big rich ripe nose with cranberry and violet like notes on the palate. Noticeable oak with firm fruit tannins to finish. Slight savoury/musk characters come through on the finish giving the wine a lovely bright lift. A good match as this dish makes the wine more integrated.

Deep ruby/cherry. Bright vanilla/spice oak overlays ripe cherry and dark berry aromas. Hints of coffee, orange peel and new leather. Toasty oak prominent. Cherry fruit, sour-drop acid, fine structural tannins at finish.

Medium red, toasty and charry oak nose, charry oak on the palate dominates, oak again dominates the dish, although is softened by it.

Light to medium red, slight crimson, smokey, struck match, gun flint, dark cherry, spice, cedar, medium plus weight, great length.

Darker colour. Savoury with slight reduction, bacony toast, nutty oak. SOP, drying oak and fruit tannins – too dry reddish in style. Food: stays the same, moreish.

Slight herbal, medicinal note on the nose, dried herbs, but a slight awkward bitter profile on the palate where the fruit seems to fall away.

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.