RUA Pinot Noir 2017

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
    210 Cairnmuir Road
    Central Otago, Central Otago
    New Zealand 9384
  • Rae Joyce, Marketing Assistant
  • Phone (64) 03 4450897

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.

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.

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.

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.

Creamy. Oaky, concentrated dark berries on nose. Med-full, dry, lightly tannic, spicy raspberry and cherry. Dry, spicy slightly lean finish.

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


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.