Te Kano

Kin Pinot Noir 2017

Award
Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Bannockburn, Central Otago, 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 $35.00
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“Complex nose. Some bottle development. Enough wood. Lifted, slightly volatile nose. Complex. Lifted and pure with the dish. Acidity seems to be less obvious with the dish.”

“Forward black cherry aromas unfold to reveal a lush, generous palate with ripe black cherry, but only modest complexity. The wine appears drier and significantly less fruity when paired with the dish.”

“Sour cherry and spiced lemon aromas. The palate is weighty and structured with savoury oak accents. The food enhances the wine and brings out the fruit flavours and aromas.”

“Dark cherry cola and spice notes with creamy vanilla on nose and palate. Juicy acidity and sappy tannins gives structure and length. Alcohol is a little warming diminishing the delicate fruit on the palate. The wine became more mouthfilling and ripe with the food and the bright acidity helped clean up the palate leaving a spicy lingering finish.”

“A fine distinguished nose of spice and red cherry fruit. Palate is structured with velveteen tannins. Good concentration so will reward with ageing but equally delightful to enjoy now with its forward fruit and cherry scented finish.”

“Quite a shy nose of black cherry, wild raspberry and spice; the palate is all upfront and lacks some consistency of fruit across the palate with a slightly drying finish from the tannins.”

“Ripe berry fruit nose with lovely integrated slightly nutty oak. A lovely fruit driven mouth feel with hints of lovely savoury berry fruit on the palate. A great match as wine develops layers of flavour.”

“Medium-deep ruby. Savoury, plummy fruit, fresh earth/mushroom and vanilla oak. Bright fruit on palate, fresh clean acidity and firm structured finish.”

“Medium red, lifted red fruit, bright and silky palate, little sour on the finish”

“Light to medium brick red, red fruits, pickled spice, rhubarb, slight VA lift, medium bodied, spicy palate.”

“Floral spice lift with some raspberry, slight sour edge. SOP, donut with very drying tannins, gritty. Food: softens the tannins.”

“Crunchy juicy berry fruit driven style, acidity is lean and tight, fruit is restrained.”

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.