Framingham Wines Ltd

Framingham Nobody's Hero Pinot Noir 2017

Award
Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Wairau Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $17.99
  • Framingham Wines Ltd
  • Leah Scadden, Logistics Manager
    Tom Trolove, Proprietor
  • E: leah@framingham.co.nz
    T: (64) 3 5728884
    M: (64) 3 35728884
  • 19 Conders Bend Road
    Renwick, Marlborough
    New Zealand 7243

Slight reduction on the nose, struck match aromas and flint. Sweet fruit weight on the palate framed by firm light tannins and deceptively persistent - the palate opening up with a fan of red fruit, spice and earthy, dried herb flavours on the back. Quite astringent when paired with the dish, highlighting the drying nature of the wine?s structure

Brooding black cherry bouquet. Bright fruited with vibrant red and black cherry and supple fine tannins. With the venison the black cherry notes of the wine were brought to the fore and the wine?s weight was well-matched with the weight of the dish

Unusual nose. Slightly out of condition. Green edged palate. Better with the dish. Some nice synergy

Perfumed complex wintergreen, dried herb notes, spice red fruits. Fleshy, textured rounded mouth-filling complex style. Textured acidity richness roundness. Robust flavours. Tight steely acidity. Very long and interesting mouthfeel. The fleshiness of the Pinot Noir and brightness of the fruits are highlighted by the dish. The texture of the venison compliment the tannins and acidity of the Pinot. The wine appears better with the dish.

Slight herbal undertones on the nose, but in the mouth it is plush and ripe, with some dark berry fruit profile, finishing with juicy crunchy acidity.

Mid crimson red colour. Fresh rhubarb and cranberry aromas. Hints of this on palate with nice spice. Quite light bodied. Nicely matched with food.

Oak intrudes. Vanillin cues don?t quite match fruit profile. Planky. Acid up, oak derived tannin feels hard and is incongruous against the vanillin jube oak flavours. Not quite there. With Food ? better but oak dominant over any fruit. Feels lighter weight at the same time.

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.