De Bortoli Wines

Riorret Lusatia Park Pinot Noir 2018

Award
Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir Yarra Valley, VIC, Australia
Country of Origin
Australia
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $45.00
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“Complex wine. Fresh fruited. Wood dominates the palate to the point of being out of balance. The wine is still somewhat aggressive with the dish but there is some balance.”

“Bouquet of violets and red cherry and hint of earth. Fresh, juicy and vibrant with moderate mid-palate intensity and a delicate fine-boned finish. The wine appears more astringent with the food.”

“A warm and inviting aroma of dark cherries and redcurrants plus a quality, nutty-oak overlay. Excellent flavour intensity with mouth-watering acidity. The wine is even more fleshy with the food.”

“High toned nose, shy and simple. Simple berry fruits on the palate and oak spice with warm alcohol, lacking complexity. The wine doesn’t seem to have the weight and fruit core to stand up to the food.”

“Dark cherries on the nose with black pepper spice. A dry medium bodied Pinot Noir with refreshing acidity structured tannins. One to enjoy with light red meat dishes such as roast beef, lamb cutlets and beef carpaccio.”

“Nicely perfumed with ripe strawberry and cherry, the palate is ripe-fruited and spicy with firm tannins. Just a touch drying on the finish.”

“Lovely cigar box and nutty oak characters on the nose follow through to a lovely complex fruit lead palate. Hints of savoury and clove notes come through on the palate with lovely ripe fruit tannins to finish. A good match as tannins stay in check.”

“Rich ruby colour. Complex combination of darker berry fruits, hints of herb and spice, coffee and chocolate. Rich palate, cherry/berry fruit flavours; zesty acidity and well-modulated tannins. Clean finish.”

“Mid red, ripe red and black fruit with layers of toasty spicy oak, firm and rich fruited palate, complimented the dish with earthy flavours matching the spice and mushroom”

“Light red, char, toast, redcurrant, raspberry, spice, medium bodied, bright, flavoursome.”

“Floral notes, nutty and toasty oak, slight savoury edge. Quite extracted with some flavour, drying tannins. Food: no change, tannins slight more obvious.”

“A more ripe style, more structure on the palate, acid and fruit underplay nicely with the clean acid drive from fruit that isn’t over worked. Nice use of oak. Great length.”

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.