Mud House Wines

Mud House Single Vineyard Claim 431 Central Otago Pinot Noir 2017

Award
Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Central Otago, 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 $32.99
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“Some greener notes with plenty of wood in the background. A firm palate. Dry and somewhat ungiving. Still hard and ungiving with the Duck confit.”

“Opens with aromas of charred wood, smoke, vanilla and ripe black cherry. Big and lush showing plentiful black cherry but only modest length. The wine appears hot and drying when paired with the food.”

“Fragrant red fruit that has excellent brightness and clarity. Fabulously intense red fruit flavours. The wine looks stunning, and the food definitely enhances the wine. It is a perfect food match.”

“Red fruits and silky palate notes of vanilla. A little simple but nice silky elegant mid-palate. A juicy red fruited wine with the dish but neither became more complex.”

“Dark cherry fruit, bold in style with clove spice from the oak. Dry and full bodied, one that wows on the first sip. To drink now rather than to age.”

“A touch of oak, plenty of red/black berryfruit, the palate is fresh and juicy, with moderate concentration and length. Works well with the food, as the juicy fruit and acid balance enhanced both wine and dish.”

“Lovely bright fruit with hints of integrated fine oak. Layers of flavour with lovely fine tannins to finish. Beautiful perfumed notes balance this wine out on the finish. Elegant but powerful. An excellent match as the wine flavours make the palate even longer.”

“Mid ruby colour. Vanilla-toast oak over ripe red berry fruit. Sweet berry fruit flavours, vanilla oak and spice. Medium acidity and fine ripe tannins.”

“Medium red, gamey and black cherry nose, intense ripe fruit with some drying oak tannins, the brightness and fragrance lifts the dish and combines elegantly.”

“Light red, red currant, cherry, spice, bright, fresh, aromatic, medium weight, reasonably complex, good length.”

“Savoury, strawberry fruit lift, toast, lacks vibrancy. SOP, donut, hard extracted tannins, lacks fruit flesh. Food: tannins not as extracted.”

“A little restrained on the nose, palate a touch shy as well. Pleasant berry fruits of slightly under-rip raspberries, giving a tartness to the palate.”

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners

Ingredients

  • 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

Method

  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.