Saint Clair Family Estate

Saint Clair Pioneer Block 14 Doctor's Creek Pinot Noir 2017

Winner Blue Gold 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 $35.00
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

Nutty oak, savoury spice ? slightly more DR. Cherry cheer, has flavour, ok line, softish tannins. Food : enhanced flavours, although the shallots made the tannins slightly more bitter.

A perfume packed Pinot with a supple enough palate and good length that seems a little harsher with the food.

Deep ruby. Red berry fruit, touch of sweet leather and forest floor. Ripe fleshy fruit, clean vanilla oak. Fresh acidity and fine, tight finish. Food: The bright red fruits work well with the sauce and the meat.

Lovely fruit and integrated oak on the nose. Brightness on the palate with hints of savoury. Oak tannin evident on the finish. The Venison loin improves this wine as gives it a little more body.

Spicy, floral, cherry, slightly sous-bois character to the nose. Med-full, dry, spicy, hawthorn, cherry, good mid-palate concentration, balance. Long gentle, dry, cherry, hawthorn, slightly floral finish.

Aromas of cherry, redcurrant and stalk on the nose. Palate shows an attractive savoury edge with pristine red fruits and a firm tannic backbone. Those tannins appear much more in balance with food which accentuates the bright primary fruit.

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.