Te Kano

Te Kano Pinot Noir 2017

Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Bannockburn, Central Otago, New Zealand
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 $62.00

Complex and ripe fruited. Attractive. Second look shows strong oak and firm tannins. Lacks some lightness on its feet. Wood seems to be amplified with the dish.

Aromas of red and black cherry with spice overtones unfold to reveal a bright, pure-fruited palate with vibrant black cherry and supple tannins. The wine appears dry and less generous with the dish.

A complex aroma with intense dark cherry aromas with hints of forest floor and vanilla. The palate is intense and structural. The wine looks more plush and sweet-fruited with the food. Though the firm tannins are not softened by the food

Savory spices and red fruits on nose with palate a little dominated by vanilla and slightly lean. The wine became a little bitter and warming with the addition of the dish.

Summer pudding berry fruit, balanced, with bright acidity and fine smooth tannins. A well-made wine that would please on any day of the week. A wine for dinner=winner.

Black cherry and plums, creamy-oak, a warmer expression of pinot, rich-fruited palate, nicely balanced acidity and tannins. A more exotic style, done pretty well. The oak just tended to fight with the food a little.

Ripe fruit with hints of violet and toasty oak coming through on both the nose and palate. Hints of fine tannin, black pepper and raspberry’s come through on the palate. Almost has a sweet fruit finish. Well balanced with this dish.

Deep ruby colour. Smoky, toasty aromas over dark berry fruit. Sweet fleshy fruit on palate; soft acidity, fine gentle tannins.

Bright medium red, layers of woodsmoke and spice, and liqueur cherries, dense and long, oak is primary flavour whit the matching coq au vin and dominates the equation.

Light red, charry, toasty oak, forest floor, plum, beetroot, spice, medium weight, slightly firm tannins.

Cherry spice with nutty oak, slight leafy edge. SOP, donut, hard cherry like flavours with gritty tannins. Food: softened tannins, moreish.

A dustiness initially on the nose, but this disappears to reveal some ripe red fruit, cherry notes, with some elegant use of oak.

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.