Saint Clair Family Estate

Saint Clair James Sinclair Pinot Noir 2017

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Marlborough, 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 $25.80
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

Savoury, cherry spice, slight forest floor, toast. Cherry spice, toasty oak, slight donut, hard tannins, but with flavour. Food : doesn?t detract or add, possibly fills out the palate slightly more.

A serious wine with deep colour and lashing of loganberry fruit allied to floral and oak notes that makes an absolutely delicious combination with the food making the wine seem more succulent

Deep cherry-ruby. Deep dark berry fruits, woodsy and earthy aromas. Bright fruit flavours, earth/ undergrowth and sweet leather. Good fruit richness & complexity, moderate acidity & soft ripe tannins. Food: Essence fruit matches well with the sauce and the meat.

Berry fruit on the nose with hints of stalkiness coming through. Slight chocolate notes coming through. Balanced tannins. The Venison loin makes this wine appear more balanced especially the tannins.

Spicy dark dried redberries on nose. Med-full bodied, dry, soft tannins, juicy dark red berries on palate. Balanced. Dry finish. Long.

Deep bright crimson colour. Complex aromas of black cherry, earth and some spicy, meat extract hints. The palate is complex with great length of flavour and a fine grained tannic edge. A wonderfully savoury style that pairs well with 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.