Yealands Wine Group

Yealands Estate Winemakers Reserve Awatere Valley Pinot Noir 2017

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Winner Blue 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
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“Darker colour. Plenty of wood. Heavy handed with the wood. Dry and astringent. Better with the dish but still some hard tannins and a grippy feel.”

“Opens with baked cherry aromas and a hint of menthol. Big, juicy and plush with ample generousity of bright ripe cherry but only modest complexity and length. The menthol notes are brought out when paired with the dish.”

“Beautifully poised and composed with excellent aromatic harmony. A weighty palate with cherry juice flavours and bright, integrated acidity. The food really enhances the wine, with the wine looking fleshier and brighter.”

“Dark and red berry fruits with whole cluster peppery spices and sarsaparilla notes. Mouthfilling dark cherry fruits with cola and mineral earth notes supported by woodsy tannins. Lovely complexity and balance contributing to a long palate. The wine was diminished by the food to some extent lacking the spicy complexity and being neutralized.”

“Perfumed Pinot Noir with strawberry fruit and cake spice. Velvety tannins and use of fine oak. Dry and refreshing with a lasting finish. A wine to impress with.”

“Opulent nose with lots of sweet cherry and berryfruit, spice and toasty oak, sweet-fruited core, fine tannins and some nice juicy acid aids freshness.”

“A lovely fruit/oak nose with hints of savoury, violet and cranberry fruit characters. Lovely fine fruit skin tannin and a lovely acid backbone makes this wine stand out. Wine works well as more fruit comes out.”

“Medium-deep ruby. Savoury, slightly earthy fruit and spicy vanilla oak. Crunchy berry fruits, soft acidity, firm tannins.”

“Deep red, black fruit nose, brooding and dense, rich and intensely fruited palate, with sweet fruit and length”

“Light medium brick red, mushroom, forest floor, raspberry, cedar, spice, medium bodied, falls away slightly on the finish.”

“More toast and nutty oak, savoury, forest floor. SOP, donut with hard tannins. Food: tannins become more prominent, but moreish.”

“Lovely varietal nose of dark berry fruit, that is ripe and generous on the palate. Acidity is clean and crunchy, expressive.”

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.