Hinton Estate Vineyard

Hinton Estate Vineyard Pinot Noir 2017

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) 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 $42.00
  • Hinton Estate Vineyard
    PO Box 383
    Alexandra, Central Otago
    New Zealand 9320
  • Sarah Hinton, Manager
  • Phone (Nz) 0064 0274367416

Vibrant. Sappy, whole bunch notes, savoury, strawberry. Savoury, has structure, chewy tannins with flavour line. Food : adds weight and flavour length ? moreish and tasty.

Plenty of red cherry and loganberry fruit here combined with a palate with good structure and weight that is perfectly matched to the dish even if it doesn?t change too much.

Very deep cherry-plum. Dark purple fruit aromas, touch blackstrap/oily. Rich velvety palate, dark fruits and forest-floor. Moderate acid, firm drying tannins. Not very varietal style of Pinot Noir. Food: Liquorice flavours dominate the food.

Big rich fruit nose and palate. Silky tannins with hints of chocolate notes coming through. Rich and round with blackberry characters on the finish. A better match with the Venison loin as the flavours of the wine linger.

Spicy dark berries on nose. Med-bodied, creamy, oaky redfruit, soft tannins, juicy concentration, balanced. Dry finish.

Very bright deep crimson colour. Really attractive nose with bright primary fruit aromas of blackberry, dark cherry and plum complexed with an earthy undertone. The palate is textural, full and moreish, it has lovely weight of flavour and a nice persistence onto the back palate. This more complex style of wine married exceptionally with food.

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.