Judge Rock

Judge Rock 2016 Pinot Noir 2016

Award
Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir Alexandra, central otago, New Zealand
Country of Origin
New Zealand
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $50.00
Buy This Wine
  • Judge Rock
    36 hillview road
    RD 1
    alexandra, N/A
    New Zealand 9391
  • angela jacobson, owner/manager
  • Phone (64) 3 4485059
    Website

“Very attractive nose. Some positive herbal notes. Vibrant palate. Fresh and long. Delicious wine match with the dish. Long lingering flavours. ”

“Very fragrant bouquet of wild strawberry, dried herbs, thyme and rosemary. Fresh, vibrant and lively with crunchy tart red cherry, lively acidity and a long-persistent finish. The food brings out the attractive notes of wild strawberry and dried herbs in the wine.”

“Beautifully fragrant with red fruit and spice. Excellent flavour intensity and lovely acidity. Beautifully balanced and poised. The wine’s spice and acidity look more integrated with the food, and the freshness of the wine is remarkable.”

“Savory whole cluster fruits, tart cranberry and raspberry with slightly green sappy fruits. Grippy stalky tannins with vibrant acidity and dark fruits. With food the wine and food both became more vibrant and sweet with the sappy tannins bringing support and complexity to the palate”

“Blackberry, blue berries and violets. Elegant and pretty with marked acidity. Drinks well but will also reward with ageing 5-8 years.”

“Delicate red fruits, lift of florals, a little leaner on the mid-palate with fine, sappy tannins.”

“A lovely savoury nose with hints of crunchy stalky notes. Lovely firm savoury notes on the palate. Finishes with lovely finely grained tannins. A great food match.”

“Mid ruby colour. Stylish, spicy fruit and clean cedary oak. Gentle fruit on palate, medium acidity and fine but dry tannin finish.”

“Medium red, gamey, morello cherry, spicey oak nose with a complex and long palate of earth and mushroom with sinewy tannins, expressive and intensely flavoured with the coq au vin”

“Light red, aromatic, fresh, red fruits, strawberry, cherry, medium weight lively palate.”

“Dark chocolate and toasty oak, savoury, much bigger style. Toast and spice, but lacks fruit generosity, gritty tannins. Food: made the palate much more moreish and long.”

“Ripe dark cherry and berry fruit aromas, firm acidity, with tannins that are drying, working better with the introduction of the protein.”

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.