Rockburn Wines

Rockburn Pinot Noir 2016

Award
Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Cromwell Basin, Central Otago, New Zealand
Country of Origin
New Zealand
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $46.00
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“Darker fruit profile, bordering on sarsaparilla, a mouth-filling palate of ripe dark berry fruit with strong savoury/earthy influences and hints of porcini. Brooding stuff with plenty of palate weight and heft. A game-hunter?s Pinot. With the venison, it sings.”

“Subtle bouquet of dark cherry. Plush, open and generous with ample black cherry and supple tannins. The venison dish neither enhanced nor detracted from the overall impression of the wine.”

“Complex, attractive and thought provoking nose. Lots going on. Very seductive. Awesome complexity with lingering flavours. Some more charry, astringent characters come through with the dish. A little disappointing in this regard”

“Lifted red fruits simple aromatics. The palate is juicy simple, clean vibrant and varietal. The pairing doesn?t work, the drying tannins of the wine dry the palate with the venison. This wine would be better paired with a gamey rabbit or oily duck.”

“A more savoury style of wine, more richness on the palate, firm tannins, with a savoury finish. Dark berry fruits adding richness and sweetness”

“Mid-ruby red. Mixed berries, buttery and nutty. Bright red fruit palate, delicate oak. Silky tannin. Moderate length. The wine is enhanced by this dish bringing out a bit more complexity.”

“Bruised fruit. Has stalk but too much for the fruit. Unbalanced palate. Feels green and mean as a result. With Food ? lacks any fruit weight or identifiable varietal character.”

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.