Saint Clair Family Estate

Lake Chalice The Nest Pinot Noir 2016

Winner 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 $13.80
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

Light and crunchy, with some herbal tea notes and delicate flavour framed by chalky tannins. The herbal notes are less obvious with the dish but not imperceptible. The palate gains weight, however.

Fragrant red cherry aromas. Juicy bright red cherry, buoyant and lively with excellent freshness and fine-grained tannins. The venison dish brought out an attractive smoky complexity to the wine.

Slightly green edged and minty. Lacking some charm. Colour showing some brown. Aged and tired palate. A surprise is that the dish works well with the wine. Some nice synergy

Lifted red fruits and complex reductive aromas. Mid weight chewy sweet fleshy wine good intensity slaty acidity and tannins. Mouth-filling, robust wine. The pairing is disjointed, the wine is red fruited without much else being promoted with the food. The acidity provides a freshness and flintiness the to the mouthfeel.

Extremely expressive in the glass, with sour black cherry, juicy acidity, crunchy and clean, lovely food wine, compliments the seared venison loin with shallot reduction

Mid cherry red with slight terracotta tints. Quite a rich nose of cranberry spice and charry toast. Silky mouthfeel with lovely red fruits, caramel and earth. Good length. The wine and food brings out some cherry stone and slightly earthy burnt notes.

Limpid see through colour with brown tints a worry. Dusty subdued nose with liquorice/aldehyde drive. Mean tight Tamarillo palate that doesn?t work. Bitter. With Food ? No presence. Very subdued.

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.