Marisco Vineyards Ltd

The King's Wrath Pinot Noir 2018

Award
Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Southern Valleys, 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 $29.99
  • Marisco Vineyards Ltd
    PO Box 150
    Renwick
    Blenheim, Marlborough
    New Zealand 7243
  • Matthew Mitchell, General Manager - Winery
  • Phone (64) 27 5445306

Fresh fruit. Attractive. Pure. Some greener, herbal notes. Lacks some power and drive. A nice synergy with the dish. Excellent balanc

Fragrant strawberry aromas with a hint of spice. Supple and round with crunchy red strawberries and fine tannins. The strawberry aromas and flavours come to the fore when paired with food.

Pale in colour with vibrant red hues. The nose has an ethereal nature with gorgeous strawberry top notes plus faint accents of spice and rhubarb. There is fabulous mid-palate flavour intensity, as well as pleasing length and lemony acidity. It is a wine with excellent freshness, brightness and varietal clarity. With the food, the wine seems slightly spicier on the palate.

Perfumed intense red berry and floral nose, notes of forest floor and spice. Light bodied with bright juicy acidity, red spices, juicy cherry fruits, and warm alcohol. Medium slightly sappy drying tannins giving tension and grip on finish. With food the oaky mid-palate tends to be the final lingering flavor but this is still a lovely complex wine.

Red currants and raspberry on the nose, savoury in style with crisp acidity and fine tannins. Easy drinking wine to drink on its own or with light dishes. Serve slightly chilled.

Bright red spectrum fruits, some toasty oak. Sappy palate, juicy, moderate concentration and length. Interestingly, the food pairing made the wine look a little short and suppressed the juiciness of the palate.

Mid ruby colour. Spicy, berry fruit. Smooth, round palate. Clean red-berry fruit. Soft finish.

Medium red, morello cherry and wood spice nose, soft and delicate palate, beautiful match with the coq au vin

Pale red, bright aromatic red fruits, whole bunch, attractive charry oak, light to medium body, good length.

Cherry spice, but lacks vibrancy, slight toastiness. SOP, donut, very drying tannins, hard acid. Food: softened the acid, moreish.

Dark red berry fruit, bolder, more ripe style, structured, but not overpowering with the dryness of the tannins, works better with the protein.

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners

Ingredients

  • 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

Method

  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.