Akarua
RUA Pinot Noir 2017
- Award
- Winner Trophy Pinot Noir Wines
- Grape Varieties
-
Pinot Noir (100%) Central Otago
- 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 $35.00
- Akarua
- Rae Joyce, Marketing Assistant
- Phone (64) 03 4450897
Martin Moran, Second Term Panellist 2019 Competition
“Lush, yet fresh, bramble fruit combines with a gently creamy oak derived character to create a very more-ish wine that combines with the food to leave intense flavours for ages on the palate.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep crimson. Rich blackberry fruit, hints of liquorice and pine needle. Pretty cherry fruit flavours, prominent vanilla oak, moderate acidity and fine savoury tannin finish. Food: Ok combination overall, pine-needle and oak characters a bit obvious.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Nice ripe fruit with great balance. Hints of nuttiness and a slightly earthiness coming through on the palate. Great harmony with wine and Venison loin. Tannin and fruit in harmony.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Creamy. Oaky, concentrated dark berries on nose. Med-full, dry, lightly tannic, spicy raspberry and cherry. Dry, spicy slightly lean finish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Complex aromas of forest floor, earth, blackberry and rose hip. The palate has a delicious savoury note with excellent fruit weight and earthy complexity. This more savoury style is really well suited to food”
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
- 1200 g Venison fillet
- 150 g mushrooms, thinly sliced
Method
- In a large frying pan, heat up butter and oil.
- Add shallots and 2 minutes later carrots.
- When both became soft, stir in flour, add red wine and wait until it reduces.
- Then add stock and half thyme and reduce until thickens.
- Add balsamic vinegar and thyme.
- Heat oven to 200 degrees.
- In a hot frying pan, add oil and fry each side of venison until golden brown.
- Bake in oven for 5 minutes.
- On a covered tray rest the venison for 5-10 minutes.
- Spoon shallot gravy on a serving plate, place venison on top and decorate with mushroom slices.
Mike de Garis, Second Term Panellist 2019 Competition
“Slight milky/toasty oak, savoury, cherry and strawberry. Toasty oak, savoury, has structure, dries off but with flavour. Food : covers the drying tannins and adds to the flavour length.”