Saint Clair Family Estate

Lake Chalice The Falcon Pinot Noir 2018

Winner Blue Gold 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 $17.64
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

Some greener notes at first impression. Fresh and vibrant. Lovely and floral. Excellent match with dish. Savoury and lingering.

Fragrant aromas of sun-warmed strawberry and hints of peppery spice. Sweetly fruited with a generous core of bright strawberry and supple fine- grained tannins. Very good length and persistence. The wine’s beautiful strawberry fruit and spice notes are accentuated with the dish.

A spicy aroma with an unusual smoky/rubbery character. A mild, light-weight palate. The wine is a little too taut for the food. That said, the food improves the wine, and the smoky/rubbery character is now non-existent.

Bright red cranberry fruits with notes of smoky reduction. A simple fruited serviceable wine but lacking a little complexity. Juicy fresh and brightly fruited, with food a little more spice and sappiness is present but there is not a huge difference, a nice match.

Red raspberry fruit with a hint of tomato leaf. Bracing acidity with a savoury palate. Some floral notes on the finish. Drink in a happening wine bar with something deep fried.

Bold, dark cherry, lavender and borage, a mouth-filling palate with fine, silky tannins, juicy acid and fair length. Quite simple in personality, but nicely done.

A very fine delicate fruit nose with subtle herbs and spices immerging fine tannin and integrated oak balance this wine out well. Wine remains delicate with this dish.

Light garnet colour. Restrained fruit aromas, hints of strawberry and spice. Medium body, round berry fruits, soft acidity and fine tannins.

Medium red, opulent ripe fruit, soft fruit palate, lacks drive and length, richness of the coq au vin dominates the wine

Pale red, subdued red fruits, moderate oak, medium weight.

Lacks fruit lift, dark cherry and toast. Cherry and spice, donut, hard and extracted tannins, drying. Food: tannins softened out, almost added some extra fruit sweetness.

A bigger more muscular style of wine, with ripe cherry notes, acidity that pairs very well with the introduction of the protein.

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners


  • 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


  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.