Saint Clair Family Estate

Delta Hatter's Hill Pinot Noir 2017

Award
Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) , Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $30.00
  • Saint Clair Family Estate
  • Kate McDermid, Marketing Assistant
    Neal Ibbotson, Proprietor
  • E: kate@saintclair.co.nz
    T: (64) 03 5788695
    M: (64) 27 3418018
  • 30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274

Forest floor, savoury, spice, slight strawberry. Similar to nose, slightly warm alcohol, but with flavour. Food : goes with the dish, doesn?t enhance and doesn?t take away from the flavours

There?s plenty of blackberry fruit here mixed up with creamy and spicy notes derived from oak that seems richer and longer with the food.

Deep cherry. Pure cherry-plum fruit, vanilla oak overtones. Sweet, juicy dark fruits. Fleshy palate, rather fresh acidity and fine-grained tannins. Food: The juicy fruit flavours and gentle tannins are well complemented by the sauce and meat.

Rich ripe berry fruit on the nose and palate. Great texture with hints of cherry like characters on the palate. Hints of lovely smokey oak linger on the finish. A great match as the Venison loin and gravy work in well with the fruit sweetness and tannins.

Cherry and rhubarb nose. Med-full, dry soft tannins, juicy crunchy cherry, lightly rhubarb palate. Dry ripe finish. Long.

A wine from the riper end of the spectrum, attractive dark cherry, leathery aromas on the nose complexing with hints of exotic spice. A rich palate with complex primary fruit and earthy characters. A powerful wine with great length and presence, lovely line of tannin right through the palate.

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.