Gala Estate Vineyard

Constable Amos Pinot Noir 2017

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) East Coast tasmania, 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 $100.00

Jube-y fruit, some stemmy flavours. Fresh, crisp and young. Floral, grainy, a bit on the green side but elegant and graceful on the palate. The savouriness is emphasised with shallots and jus but the greener notes are inescapable.

Ruby hue. Fragrant dark cherry and stemmy notes. Rich and fleshy with generous dark cherry fruit and ripe tannins. With the venison the dark cherry notes in the wine are enhanced.

Fresh vibrant fruit. A clean fruit driven wine. Relatively simple. Clean and pure. Similar comments with the dish. Clean but not inspiring

Lifted spice red blue fruits vibrant wine complex wintergreen dried herbs and fresh celery notes. Juicy fleshy palate robust wine fleshy rounded mid palate. Well structured, subtle tannins and good length. Hint vegetative. The dish pairs well with the wine ? the shallot gravy highlighting the spice and red fruits in the wine. The texture of the venison complimenting the acidity and tannins of the wine.

Soft berry fruit driven wine ,lovely fruit ripeness, plush and elegant on the palate with firm silky tannin structure. Lovely clean acid profile, cuts through the richness of the venison

Mid cherry red. Nice red berry, spice and slightly fresh herb aroma characters. Soft suedey tannin, quite plush red fruits with warming spice. Dish brings out the lovely sweet earthy fruit in the wine.

Good colour , looks a little brownish. Pinot varietal with a little hint of the rhubarb, greenness, poking through. Thiol on palate but compelling length here. Sound wine. With Food ? works. Good spice fruit lift. Variety comes through. Length enhanced. Very good.

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.