Saint Clair Family Estate

Delta Hatter's Hill Pinot Noir 2017

Award
Winner Gold 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 $32.51
Buy This WineBuy This Wine
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

“A darker fruited wine. Ripe fruit. Strong. A big Pinot. Structured and firm. Maybe lacking some balance? Still a little soupy and disjointed with the wine. ”

“Bouquet of stewed black cherry and dried herbs. Big, plush and vibrant and lots of plush intensity, but finishes short. The black cherry notes are accentuated by the dish, but the short finish is still apparent.”

“Intensely coloured with dark red hues. The aroma is expressive and individual with plummy fruit and stemmy spice. Fleshy dark cherry flavours. The aroma fades quite quickly in the glass; however, with time, the aroma grows. The wine looks plush and fleshy and is improved by the food.”

“Sweet vanilla and a green edge to the fruit giving a sweet and sour note to the palate. Juicy acidity and firm tannins give good length to the wine. The wine and food together both became more vibrant and flavorful and the sweet n sour complexity of the wine gave complexity and balance to the richness of the dish.”

“Rose petals, strawberry and ripe raspberries on the nose. An intense Pinot Noir with vanilla spice from the oak perfectly integrated. Excellent intensity and concentration, long and fragrant on the finish. This wine can age or equally impress the aged. One to show off to the parents.”

“A bolder oakier style with dark cherries, bacon fat and spice. The palate is richly fruited with oak supporting but also somewhat drying out the palate. Seemed to fall off quite quickly when assessed with the food.”

“A lovely crimson colour with ripe cherry, berry aromas which follow through to the palate. Hints of savoury and prune notes fill the palate with great integrated oak and fruit. Dish works well as then fruit flavours are lifted.”

“Deep ruby. Rich ripe fruit, slightly jammy overtones. Hints of oak resin. Solid palate, tight acidity, ripe but firm, slightly tough tannins.”

“Deep red, black fruit and cola nose, dense mouth coating tannins, long chewy tannins, the dish softens the tannins of the wine.”

“Medium red with slight brick, forest floor, mushroom, earth, plum, medium weight, slightly ripe and dull.”

“Deeper colour. Savoury, nutty and toast, slight forest floor. SOP, slight donut, has flavour line, but a bit clunky. Food: thins the wine.”

“Lovely fruit forward style with generous red berry fruit aromas, of raspberry, ripe strawberry, some very sympathetic use of oak used to allow the fruit and acid to shine.”

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners

Ingredients

  • 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

Method

  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.