Peregrine Wines

Peregrine Wines Pinot Noir 2015

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) 53% Bendigo, 40% Pisa, and 7% Gibbston, 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 $48.00

A more developed, complex and earthy nose with mature spice and red berry aromas leading to a firm, grippy palate with notes of tobacco and leather. A large-scaled, brooding, moody Pinot Noir but complex and layered. The sweetness and maturity notes are emphasised and softened with food. Good match.

Fragrant bouquet of wild strawberry, red cherry and bramble. Supple and silky with bright red cherry fruit and subtle savoury, brambly complexity. The venison was surprisingly not a good match with the wine, making it appear more drying and less complex.

Slightly dirty nose at first. Attractive undertones. Complex. Fresh and complex palate. A nice match with the dish. Good synergy of flavours

Lifted cherry and strawberry fruits, underpinned by complex herbs and spice. Alluring and sophisticated aromas. Chewy textural wine, great concentration and intensity of flavour. The wine finishes fresh and vibrant. The pairing works very well. The red fruits and complexity of the aromas and fleshiness of the palate being promoted by the dish. The texture of the wine venison and earthy savoury flavours working well with the Pinot undertones.

Dusty forest floor aromas coming out of the glass, with hints of bacon and small goods. Black cherry overtones, with a medium body weight, delicious food wine

Intense, dark and red fruits, sweet vanilla spice and dusty dried flowers. Complex, fruit flavours follow on the palate, plush fruit and slippery tannin and with a persistence finish. The wine might require a slightly more richer dish.

Vanillin Lactone aroma. Structured palate that has some generous fruit weight and presence. Nicely balanced. Lengthy and compelling. With Food ? not much carry but flavours are ripe and generous and recognisable as Pinot.

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.