Wild Earth Wines

Wild Earth Pinot Noir 2018

Award
Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) 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 $40.00
Buy This WineBuy This WineBuy This WineBuy This WineBuy This WineBuy This Wine

“Some greener notes. Fresh fruit on the nose. Complex palate. Lively. A moderate match with the dish. ”

“Bouquet of cranberry, tart bing cherries with stemmy, savoury overtones. Fresh and supple with a juicy core of red cherry fruit, but only a modest finish. The dish accentuates the cherry and cranberry notes in the wine.”

“Concentrated dark cherry aromas. Light-weight and spirited with attractive redcurrant flavours. The wine looks a little dried out with the food.”

“Savory forest floor spiced nose with red berry compote fruits. Nice use of oak to support fruit but not overwhelm its freshness or sweetness. Juicy acidity and moderate tannins, long palate with nice complexity. Oak is a little more forward with the food pairing but the fruit and spice notes come to the fore with the juicy acidity cleaning up the palate.”

“Crushed dried herbs with strawberry and raspberry fruit aromas. The palate has brisk acidity and velvety tannins. The finish is long and rose scented. A treat to drink on its own and ON your own so you don’t have to share.”

“Cherry cola, strawberry and light floral notes, a light-bodied sappy palate, lacks some fruit concentration and length. Seemed to fight a bit with the food, looked sweet and soupy.”

“Ripe berry fruit with balanced acid tannins on the finish. Hints of cranberry fruit black pepper and violets come through on the finish. Lovely fruit texture rounds this wine out beautifully. A better match with this dish as more perfumed flavours come out.”

“Mid cherry colour. Complex dark red fruits and spicy vanilla/toast oak. Hints of undergrowth and fresh earth. Medium-full palate, fresh acidity. Medium palate length, slightly firm finish.”

“Deep red, game, mushroom and spicey nose, sweet red liqueur cherry fruit, big round tannins with great persistence and length, the earthiness and game is matched with the dish.”

“Light red, gamey, meaty, raspberry, cherry, spice, whole bunch, medium bodied with some attractive oak char, good length.”

“Dusty and slight pencil like oak, dried herbs. SOP, donut, extracted and drying tannins, hard. Food: tannins more drying, edgy.”

“Slight herbal note on the nose, a slight dusty aroma, more full bodied style, darker red fruit, more structure, nice savoury sweet notes, and elegant.”

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.