Kono Wines

KONO South Island Pinot Noir 2016

Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir South Island, 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 $25.00
  • Kono Wines
    P O Box 762
    Blenheim, Marlborough
    New Zealand 7274
  • Liz Barcas, Wine Operations Manager
  • Phone (64) 27 5557114

A lighter wildberry, cranberry and rhubarb-flavoured Pinot with fine, chalky tannins, and a light, elegant palate. It just lacks a little bit of drive and fruit length on the finish, so the structure dominates at this stage. With food, it brings out the chalky and perfumed nature of the wine. Certainly a more delicate, fine-boned example of Pinot Noir.

Lifted ripe red cherry and bramble. Plush, round and supple with very good intensity and ripe tannins. The wine?s bright red cherry notes were accentuated when paired with the venison.

Complex, some whole bunch characteristics. Fresh and vibrant. Sweet fruited. Quite a fruit forward wine with fresh vibrant characters driving the palate.

Lifted ripe red fruits spicy complex wine lots of herbal bunchy complexity. Chewy textured, some vanillin herbal undertones, bright fleshy acidity. Flinty robust wine. Lots of bang. The pairing doesn?t work well, the wine appears more simple and fruit driven with the food??

Aromas of smoked bacon and smallgoods, dusty savoury tannins of the palate with a flourish of sweet fruit to end. A more savoury meaty style, great with the venison

Mid garnet colour. Intense red fruit, strawberries and fresh spearmint. Lovely intensity of strawberries on the palate with spicy oak and herbs. Slippery tannin and great persistence of flavour. This match makes the wine look a little orange pith bitter.

Limpid light looking colour with browns poking through. Not that appealing to look at. Looks lean. Tomatoe stalk aroma, greens poking through. Still Pinot but uneven and just feels unripe. With Food ? covers greenness a little but wine comes across as green and mean.

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.