Terrace Edge

Terrace Edge Pinot Noir 2016

Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) R.D.2 Amberley, Waipara Valley, North Canterbury, 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 $38.00

Quite a restrained, austere and hard-edged Pinot. The structure dominates at the moment and fruit is hard to see. Lacking joy. Minor improvement with food, but it still dries out on the finish

Medium intensity ruby. Red cherry, bramble, savoury with red berry and rhubarb notes, slightly chalky tannins and a lingering finish. The venison dish brought out the chalky notes in the wine and was not a successful pairing.

Slightly dirty and grubby nose. Complex. 2nd look better. Certainly enough new oak but loads of flavour and length. An excellent match with the dish. Lingering flavours and a beautiful balance of flavours

Restrained red fruits, some floral rose petal aromas, struck match reduction, chewy textured wine. Robust mouthfeel, slaty chewy wine. Good acidity, lacks richness, drying unbalanced style. The pairing doesn?t add much. The red simple fruits look more-simple with the food ? disjointed characters.

Smoked ham, bacon aromas, plush dark berry fruit profile, soft elegant tannin structure, slightly drying at the back of the palate

Mid ruby red. Mixed berries, olive, shoe polish and forest floor. Good fruit concentration of flavour on palate. Fine tannin, a little less persistent. The dish slightly overpowered this wine.

Iodine spicy lifted nose. Pinot there but there is a sharp almost acrid note to the aroma. Possibly stalk derived it?s a little too much. On palate ? definite stack/whole bunch influence. Certainly adds drive to the palate in terms of accessible fruit/tannin. With Food ? graphite/struck match with Pinot lift is a revelation. Good wine. Stalk works.

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.