Yealands Wine Group

Yealands Estate Single Vineyard Pinot Noir 2017

Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Awatere Valley, Marlborough
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $29.99

Dull colour. Green, stalky, under-ripe. Similar to nose, soapy, unbalanced, hard tannins. Food : wine still unbalanced and hard.

Very juicy fruity style with cherry and berries with supple tannin that changes little with the dish

Bright cherry-ruby, medium depth. Rose-petal and raspberry aromas. Rich, supple, smooth sweet mid-palate. Good weight, very fresh acidity, fine tannin finish. Food: Good combination ? fruit shines through and wine structure matches meat well, though wine is still clearly very youthful.

Lovely berry fruit nose with hints of beetroot. Balanced fruit tannins with lovely cedar wood notes. Nice fruit tannin. A good match with the Venison loin as it works well with the tannins and fruit.

Cherry, strawberry nose. Dry, soft tannins, crunchy red fruit, balanced. Dry soft finish. Long

Bright crimson colour. Attractive nose with aromas of strawberry, cherry and complex earthy elements. The palate is interesting with some spicy, peppery characters complexing with the primary fruit flavours, the mid palate is rich and full and the wine shows a pleasing length. Food tempers the tannins and accentuates the bright fruit notes.

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.