Grasshopper Rock

Grasshopper Rock Earnscleugh Vineyard CO Pinot Noir 2016

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir Alexandra, Central Otago
Country of Origin
New Zealand
Alcohol Content
13.3% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $49.00

A generous, decadent and voluptuous style of Pinot; sweet cinnamon oak, ripe Black Doris plum and black cherry flavours abound. Mouth-filling, creamy and fruit-driven, the palate is held in check by some late dark chocolate flavours which adds a welcome touch of balance. The sweet fruit style doesn?t really work with venison - duck would have been better.

Mocha cedar, chinotto aromas unfold to reveal a juicy and savoury palate with fine tannins, just falling away slightly on the finish. When paired with the venison the wine seemed both more juicy but also more chalky.

Charry, lifted and pure. Very complex, plenty of fruit and other complexities in the background. Some firmness pokes through on the palate with the dish

Brooding dark cherry, dank wintergreen notes, wet forest-floor undertones. Some oak nuances flinty spice chewy rounded great acid line texture. Sweet fleshy red fruits well textured rounded wine. The complexity of the wine is promoted by the dish. The shallot gravy lifts the wines herbal the acidity and subtle tannins working well with the venison texture.

A little more stalky on the palate, with some drying savoury tannins, slight chewiness at the end. The sweet/savoury nature of the dish really lifts the wine

Mid garnet red. Blue flowers, red fruits and parsnip aromas. Delicate red fruits on plate with very silky tannin. This match does not quote work as it exacerbates wine tannin.

Darker brooding nose. Black fruits, DMS driven, matchy and forthright. Palate structured and blocky. Not veering into Dry Red but close. Ripe wine that still retains pinot ness. Not bad. With Food ? great. Spicy stalky palate really works well. Structure enhances fruit on the finish.

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.