Summerhouse Wine Co

Summerhouse Marlborough Pinot Noir 2018

Winner 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 $32.00

Unusual nose. Lacks some freshness. Second look better. Lacking some definition. A good match with the Duck Confit. Savoury flavours linger.

Forward ripe cherry aromas are echoed on the palate. Simple and fruit pure, showing great freshness, but only modest complexity. With food the ripe cherry notes are accentuated.

The aroma has a low intensity. Light bodied with a narrow palate profile. The wine looks a little better with the food though it still has too much acidity for the dish.

Charry oak, soft medicinal notes simple vanillin and slightly stewed red fruits. Firm tight fruit core a little short and lacking complexity. With food the fruit matches the weight of the dish and opens the core of dark fruits and lessens the impact of the oak.

A fine dry red that has the fruit intensity and balance to age and develop beautifully in the bottle. Showing ripe plums, ripe cherries and clove spice that will mellow into a bouquet of autumnal leaves and baked berry fruits with time. Keep for 5-8 years to develop its bouquet.

Quite high-toned oak, plum and boysenberry, palate is a little unfocused, this tends towards ‘light dry red’ in style. Slightly drying tannins, which remained obvious even with the food.

Ripe berry fruit on the nose with hints of dried flowers and spice coming through on the palate. Hints of black pepper and savoury musk appear on the finish with well-integrated oak. Wine works well with the flavours of this dish.

Mid garnet colour. Creamy vanilla and light red fruits. Smooth, round palate; medium acidity, light fine tannins. Good length, well-defined finish.

Pale red, earthy and meaty nose, firm palate with liqueur fruit, fades

Light red, stewed plum, rhubarb, spice, medium bodied.

Lacks vibrancy, almost green oak edge, slight dried herbs. SOP, rather stripped and lacking fruit generosity. Food: added more fruit length, but tannins still prominent.

Bright red fruit, juicy, crunchy acid, red cherry fruit, with some lovely tart rhubarb acidity driving the fruit through.

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.