Yealands Wine Group

Yealands Estate Winemakers Reserve Awatere Valley Pinot Noir 2017

Award
Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Awatere Valley, Marlborough
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 $48.99
  • Yealands Wine Group
  • Charlotte Rose, Yealands Wine Group
    Adrian Garforth, Proprietor
  • E: Charlotte.Rose@Yealands.co.nz
    T: (64) 27 6203355
    M: (64) 27 6203355
  • Shed 20, Level 1, 139 Quay Street
    Auckland, North Island
    New Zealand 1010

Graphite, strawberry and savoury notes, nutty oak. Strawberry, cherry, spice, clunky tannins. Food : makes the tannins more noticeable.

Juicy easy drinking style with attractive succulent bramble fruit and good length that seems richer with the food.

Mid-deep ruby-cherry. Lifted red-fruit and minty/woodsy aromas. Medium-bodied, tight acidity and fine firm tannin finish. Food: Minty wine flavours don?t work well with this dish.

Lovely spice and herbs on nose with hints of berry fruit coming through on the palate. Lovely length of palate with brightness and juiciness coming through on the finish. A lovely match with the Venison loin as the sweet berry fruit is lifted and the tannin and fruit remain juicy.

Smoky cherry and raspberry nose. Med-bodied, dry, spicy, slightly candied raspberry on palate. Dry creamy finish. Long.

Dark plum and maraschino cherry aromas on the nose with some complex earthy characters also apparent. The palate is long with good primary fruit notes and some complex savoury characters which give the wine interest.

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.