Winemaking Tasmania

Terra Verde Pinot Noir 2017

Award
Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (99%) Tasmania, TAS, Australia
Cabernet Sauvignon (1%) Tasmania, TAS, Australia
Country of Origin
Australia
Alcohol Content
13.71% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $40.00
  • Winemaking Tasmania
    PO Box 1085
    Rosny Park, Tasmania
    Australia 7018
  • Jonathan Lord, Chief Executive Officer
  • Phone (+61) 03 6232 9400
    Website

More simple style, cherry spice, savoury notes. Stewed fruit, donut, hard tannins, slightly soapy. Food : makes the wine appear more soapy, tannins still hard.

A really lovely wine with perfumed bramble fruit and plum, a touch of grip and good length that only gets better with food, seemingly more succulent and softer.

Mid-ruby. Red berry fruit, sweet leather, earth and coffee/mocha. Complex flavours, orange-peel and fresh strawberries. Mid-weight, moderate acid and firm fine tannin finish. Food: Acid becomes quite sour and tannins quite firm.

Lovely spice and herbs on nose with hints of berry fruit coming through on the palate. Lovely length of palate with brightness and juiciness coming through on the finish. A lovely match with the Venison loin as the sweet berry fruit is lifted and the tannin and fruit remain juicy.

Creamy ripe redfruit nose. Med-bodied, dry, ripe crunchy sweet cherry and strawberry fruit. Dry spicy, slightly lean finish.

Dark cherry and tobacco leaf aromas on the nose. Delicious palate with great textural appeal, there are cherry/ berry flavours complexed with hints of spice. The wine is well structured with a tannic length that sits well with food.

The Pinot Noir Wines were judged with

Venison loin with shallots and mushroom

Presented by chef Marcell Kustos

Ingredients

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
Venison
  • 1200 g Venison fillet
To serve
  • 150 g mushrooms, thinly sliced

Method

  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.