Saint Clair Family Estate

Lake Chalice The Falcon Pinot Noir 2017

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Marlborough, 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 $17.50
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

Bigger style, cherry, savoury notes, toasty/nutty oak. Slight skinny, acidity overrides, but has flavour, ok tannins. Food : acidity still evident, steely finish.

A classy pinot with attractive plum fruit and subtle spicy oak derived notes adding complexity that goes well with the food but doesn?t change too much.

Bright deep cherry-ruby. Restrained forest-floor, leather and earth, underlying dark cherry-berry fruits. Deep dark-fruit flavours with coffee/mocha. Fresh acidity, supple tannins. Food: Supple tannins and clean acidity complement the venison very well.

Delicate nose with hints of rose petal. Slight cranberry characters coming through on the palate. Elegance and structure with slightly chewy tannins.. The Venison loin gives this wine lovely balance and length. Fruit remains lifted.

Firm, floral, dark fruit on the nose. Med-full, dry, juicy slightly dark cherry. Med-bodied, dry, lightly tannic, spicy dark cherry. Balanced.

Excellent bright crimson colour. Aromas of black fruits and bramble with some restrained vegetal/stalk notes. The palate is generous with ripe black fruits and a tremendous persistence of flavour. Food really highlights the tremendous length of flavour in the wine.

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.