Coal Pit Wines

Coal Pit Tiwha Pinot Noir 2016

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Gibbston, Central Otago, New Zealand
Country of Origin
New Zealand
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $45.00

Very sweet-fruited nose, red berry, raspberry, leading to a plush, velvety palate of mouth-filling sweet fruit. A decadent, generous and hedonistic Pinot Noir. Very intense, concentrated and powerful. Not really the right dish for this wine.

Dark cherry liqueur aromas unfold to reveal a full, plush palate with ample generousity and concentration. Finishes slightly dry and warm. The venison brings out the liqueured cherry notes in the wine, but also accentuates the dry, warm finish.

Complex, lifted and attractive. Another dimension amongst the other wines. Beautiful length and volume with lingering flavours of red fruits. I am not sure about the venison match as the sweet fruit and leanness of the meat don?t seem to fit as well as expected.

Brooding dark cherries, spice and herbal iodine notes. Juicy fleshy full flavoured palate, chunky wine, good intensity and richness. Robust wine well structured. The pairing enhances the experience. The juiciness of the wine and fleshy red blue fruits and lifted. The texture of the venison promotes the mouthfeel.

Dark and brooding in the glass, rich ripe dark berry fruit profile, making for a wine of medium weight, lovely tannin and fruit complexity

Mid to deep ruby red. Intense, complex, earthy, dark plums, leafy and herbal nose. Lashings of ripe fruit on the palate, sweet spices, soft tannins and good length. Lovely wine and food combo. Rich and sweet fruits.

Exuberant nose with youthful fruit lift of terrific Pinot sweetness. Follows through on palate ? unctuous fruit, nicely weighted tannin whole bunch and stalk. Very well made. With Food ? terrific. Inviting, ripe, structured, lengthy and warm. Very good wine.

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.