Wild Earth Wines

Wild Earth Pinot Noir 2016

Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Bannockburn, Central Otago, 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 $46.00

A ripe and plush but balanced Pinot with layers of red berry flavours, subtle sweet wood spice and a hint of floral aromas. The palate has stuffing and fruit sweetness without getting cloying or jammy. There is also ample structure to provide balance and definition. Complex, well-balanced and interesting wine. With food, the oakiness and drying tannins show themselves.

Toasty vanillin intermingled with black cherry. Big, ripe and plush with dark cherry and chinotto notes leading to a long finish. When paired with the venison the overt toasty oak in the wine is accentuated, drying out the palate and dominating the food.

Charry. Attractive. Wood dominating in some way but still attractive and long on the palate. The wood is exposed by the dish.

Lifted oak driven style, red fruits simple juicy wine good line and length well structured. Tight acidity lacks mid palate generosity. Smoky char undertones. The food enhances the wines fleshy and juicy palate and red fruit characters. Some chunky undertones.

Pretty red fruit aromas on the nose, with a palate of red berry fruit, savoury, earthy tannin structure, lingering juicy acidity to finish

Mid ruby red colour. Lovely aromas of mixed berries, savoury spices, hints of soy and balsamic. Rich and silky. The weight of this wine was a nice match and flavour counterpart to this dish.

Dark bricky colour. Looks dense. Spicy nose that has a dustiness like SHI. Speaks of warmer climate. Oak props up some even and ripe Pinot on palate ? quite a surprise. Oak/fruit in balance and works quite nicely. Clever wine that optimises what fruit present. With Food ? Pepper notes dominate. Can?t tell it?s Pinot. Feels hot and alcohol forward.

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.