Peregrine Wines

Saddleback Pinot Noir 2017

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) 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 $32.00

Lifted, fresh and pure. Attractive. Some lift. Complex and floral both on and nose and palate. Second look seems slightly harder and firm.

Bouquet of sun-warmed red cherry. Bright and lively showing great intensity, vibrancy, drive and persistence. The wine is unchanged when paired with the dish.

A refreshing, spicy style of pinot noir. The palate is expressive and more-ish with great flavour and intensity. The wine looks good with the food though it is slightly too heavy for this dish.

Dark cherry and vanilla slightly warming alcohol heat and spicy oak notes on palate clip the fruit a little. The oak is a little exacerbated on the palate by the richness of the food.

Ripe supple style with strawberry fruit and clove spice. Silky on the palate with richness and body. Can be served with red meats such as prime rib and lamb cutlets.

Fairly textbook aromatics, more in the red-fruited spectrum, juicy mid-palate with fine tannins and good length and freshness. Works well with the food, the acidity cutting through the richness and melding well with the dish’s flavours.

Ripe berry fruit on the nose through to the palate. Hints of stalky notes come through giving the wine depth and focus. Fine fruit tannin to finish. Wine becomes silkier with this dish.

Deep ruby. Dark cherry-plum fruit, vanilla oak. Cherry fruit flavours, rich mid-palate, soft acidity, firmly structured finish.

Deep red, lifted spice, dense red fruits, soft and long tannins, rich and ripe, the coq au vin softens the tannins and elevates the fruit of the wine.

Light medium red, rhubarb, dark cherry, forest floor and spice, quite complex, medium bodied, attractive stalky tannins with great length of flavour.

Cherry spice, savoury, dark cherry and toast. SOP, spice and savoury notes, long silky tannins. Food: makes the palate even longer and moreish.

A darker, more ripe style in the glass, structured on the palate, with dark berry fruit, that is sweet with a slight savoury finish. Nice length.

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners


  • 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


  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.