Marisco Vineyards Ltd

Craft Series The Journey Pinot Noir 2015

Award
Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Southern Valleys, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $100.00
  • Marisco Vineyards Ltd
  • Matthew Mitchell, General Manager - Winery
    Brent Marris, Proprietor
  • E: matt@marisco.co.nz
    T: (64) 3 5722785
    M: (64) 27 5445306
  • PO Box 150
    Renwick
    Blenheim, Marlborough
    New Zealand 7243

A lighter style, this has a pretty nose with hints of florals and cranberry. The palate has delicate red fruit with a fine-boned structure - tight and light-bodied. The wine is a bit too light for the venison

Savoury, earthy bouquet with hints of red cherry. Opens fragrant and stemmy with vibrant red cherry and a supple finish. When paired with the venison the wine?s fragrance and savoury stemmy notes were brought to the fore.

Very fresh fruited. Lively. Maybe lacking another dimension? A very hard dry palate. Similar with the dish

Lifted red fruits spice dried thyme sage and scrubby aromas. Simple red fruits well made, good balance well structured. The pairing works well, the shallots gravy promotes the red fruits and savoury earthy undertones to the wine. The texture and richness of the venison balances the acidity and silky tannins of the Pinot.

Bright and light berry fruit profile, juicy, crunchy acidity, slight savoury, sweet note at the end working really well with the seared venison

Mid ruby. Red fruits and fresh herbs. Stewed red fruits and spice on the palate. Wine and food quite fair match, brings out a slight bitterness.

Raspberry Cordial aroma and palate. Whole bunch/berry ferment that dominates the fruit. Gone too far. With Food ? a revelation. Foods keeps the WB/Stalk in check. Fruit allowed to show through and transforms the wine. Very good.

The Pinot Noir Wines were judged with

Venison loin with shallots and mushroom

Presented by chef Marcell Kustos

Ingredients

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
Venison
  • 1200 g Venison fillet
To serve
  • 150 g mushrooms, thinly sliced

Method

  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.