Tohu Awatere Valley Pinot Noir 2017

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Awatere Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $33.00
  • Tohu
    PO Box 762
    Blenheim, Marlborough
    New Zealand 7240
  • Liz Barcas, Wine Operations Manager
  • Phone (64) 27 5557114

Sappy, stalky, cherry spice, slight savoury. Sappy, some red berry fruits, moreish with slightly gritty tannins. Food : ok flavours, brings out the red berry flavours.

An appealing perfumed nose of loganberry like fruit, subtle spice and good length that only seems to get more intense with the food.

Bright mid-ruby. Rich ripe red fruits, some toasty oak. Open-knit, fleshy fruit. Moderate to high acid, firm assertive tannins. Food: Acid and tannins are too assertive for the food.

Rich ripe berry fruit nose through to palate. Great fruit sweetness on mid palate with sweetness of ripe fruit coming through on finish. Hints of spiciness on finish with great tannins. A great food match. The Venison loin marries in well with the fruit and tannins of the wine giving great harmony on the palate.

Spicy dark cherry and strawberry nose. Med-bodied, dry, slightly jammy strawberry fruit on palate. Firm dry finish.

Interesting complex nose with hints of exotic spice, red cherry and plum apparent. The palate is very attractive with some lactic notes complexing with the bright primary fruit, there is exceptional length of flavour and good density of flavour. Food really accentuates the spicy complexity in the wine.

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.