Yealands Wine Group

Yealands Estate Winemaker's Reserve Central Otago Pinot Noir 2017

Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Gibbston, Central Otago
Country of Origin
New Zealand
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $60.00

Attractive bouquet of cherry blossom, red cherry and warm earth unfolds to reveal a plush, supple palate with a generous core of cherry fruit supported by fine-grained tannins. When paired with the dish the wine appears more drying.

Lovely dark fruit aromas. A fleshy, sophisticated, layered palate with dark fruit and spice. The food improves the succulence of this wine, and the wine looks even more supple and lovely.

Nice spice and forest elements with juicy raspberry fruits. Baking spice and forest notes on the palate giving a long length and good complexity. The wine stands up to the weight of the food and becomes a little darker and richer in its spice and fruit components. A really lovely match.

Depth on the nose, pulls you in with strawberry fruit, crystalline and intense. Rose scented on the finish with racy acidity and silky tannins. Long and ready to drink now but can age.

Strawberry compote, quite pretty and delicate, the palate is creamy, red-fruited but a little lacking complexity.

Quite a full dense nose of gamey fruit with hints of dark chocolate and cigar box. A big berry fruit palate with lovely sweet ripe fruit to finish. Balanced tannins and acid work well with the integrated oak. A good match with this dish.

Deep ruby-garnet. Woodsy, spicy aromas, cedary toasty oak. Complex pine-needle flavours, soft acidity, firm tannins.

Medium red, opulent ripe fruit, soft and silky tannins very soft finish, sweetness of the wine somewhat overwhelms the coq au vin and dominates.

Light to medium red, prune, plum, ripe and slightly jammy, medium weight but too ripe, slightly tannic.

Pencil-like oak and spice, menthol like fruit lift. SOP, too drying and hard, tannic. Food: still hard and tannic.

A rich dark brooding wine in the glass, full bodied, black cherries, sweet slight confectionary notes, jammy even, but does have the acidity to back it up.

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners


  • 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


  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.