Mud House

Mud House Single Vineyard Claim 431 Central Otago Pinot Noir 2016

Award
Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Bendigo, Central Otago, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $32.99
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  • Mud House
    Accolade Wines
    22 Liverpool St
    Riverlands Estate, Blenheim
    New Zealand 7274
  • Annabelle Latz, Communications, PR and Events Specialist
  • Phone (64) 27 3369967

“Exotic, woody, plush Black Forest gateau aromas and a creamy chocolate/cherry flavours lead the way to a soft, round palate with dusty tannins. A decadent style of Pinot Noir giving the impression of sweetness. The dish does not work with this wine?s sweetness”

“Bouquet of ripe black cherry. Full, plush and round. Very fruit driven, slightly simple. When paired with the venison dish, the wine?s very ripe fruit and simple structure was accentuated.”

“Lifted and pure. Complex nose with lots going on. Very complex palate with long lingering flavours. Rich and full. A very good match with the dish”

“Lifted smoky, thiol complex red fruit undertones. Juicy chewy red fruits robust wine good intensity freshness solid wine. Drying palate. The pairing works well together. The complex aromas and juicy fleshy red/blue fruits of the palate work well together. This dish lifts the pepper and venison earthy attributes ? a great match.”

“Juicy crunchy red berry fruit profile, drying savoury tannin profile that has a nice balance of acidity and fruit to conclude”

“Mid ruby red. Lots of ripe plum and dusty oak aromas. Dark plums, spice and fresh herbs. Good concentration of fruit on the palate with a slight caramelised red toffee apple palate. Tannins are slightly drying. Match is slightly bitter.”

“Inviting looking hues. Promises richness. Traditional big ripe Pinot. Probably some bunch and stalk tricks here but the fruit is the hero and keeps all that, and the oak, under control. Really good even fruit profile. Terrific. With food ? plum, marzipan and red fruits with a focused tannin drive. Mineral and bright. Very good”

The Pinot Noir Wines were judged with

Venison loin with shallots and mushroom

Presented by chef Marcell Kustos

Ingredients

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
Venison
  • 1200 g Venison fillet
To serve
  • 150 g mushrooms, thinly sliced

Method

  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.