Constellation Brands NZ Ltd

The People's Central Otago Pinot Noir 2017

Award
Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir , Central Otago, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $25.00
  • Constellation Brands NZ Ltd
  • Felicity Nelson, Operations Manager
    Simon Towns, Proprietor
  • E: Felicity.Nelson@cbrands.com
    T: (64) 9 4126879
    M: (64) 2 72914110
  • 6/45 Maki St
    Westgate, Auckland
    New Zealand 0841

Slight baggy, stalky and green notes. Unbalanced, hot and tannic. Food : makes the wine even more unappealing ? very hard acidity.

Black cherry and plum fruit so typical of pinot noir underpinned by a light spicy oak that is given a lift by the richness and sweetness of the food

Bright deep cherry-ruby. Pretty red-berry aromas, violet & rose-petal florals. Very round and smooth palate, generous fruit, fresh acidity and fine tannins. Food: Floral elements are too intense for the food.

A bright slightly stalky character on the nose with lifted berry fruit. Ripe fruit tannins with great structured tannins. Slight silkiness on mid palate. A great match with Venison loin as the flavours marry together but the acid of the wine keeps the structure.

Fresh crunchy floral redfruit nose. Med-bodied, slightly jammy raspberry, wild strawberry palate. Dry, spicy finish. Long, tailing a little jammy.

Really interesting nose showing red cherry, spine and a complex stalky note which adds complexity without being too obtrusive. Remarkably exceptional palate with pepper and spice but with good fruit drive onto the back palate which is long with supple tannic structure. A very complex style which is well suited to 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.