BLACK MARKET Pinot Noir 2013
- Textured, savoury
- New Zealand
Okay, I need a whole paragraph just to list the accolades the wine has received. Let’s start with the points: 96 from James Suckling and Sam Kim, 95 from Bob Campbell and 94 from Cameron Douglas. Then we have 5 Star ratings from Sam Kim, Michael Cooper and Winestate, plus a Top 100 spot at the Sydney International Wine Competition, and a gold medal in the Best Value category at the China Wine & Spirits Awards. Impressive, but how does it taste?
Heavenly, man. This is Kiwi pinot at its peak and given its age, it’s hitting fine form right now. Berry aromas give way to both fruit and savoury flavours, with dark fruit, cherry, liquorice, spice and earthy notes pushing their way onto your palate. With excellent cellaring potential, according to the critics, you can drink this now or leave it for another five years or so to really open up, but you’re going to be stoked either way.
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- New Zealand
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Alright, so either this doesn't have a specific region (don't box me in!) or it's so secret we can't even tell you the region it comes from. Either way, I'm excited!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Roast duck breast with orange, cranberry and walnut salad
- 1/4 cup (60g) brown sugar
- Finely grated zest and juice of 2 oranges
- Finely grated zest and juice of 1 lemon
- 1 tbs soy sauce
- 1/2 cup (125ml) Massel chicken style liquid stock
- 1/3 cup (110g) orange marmalade
- 4 duck breast fillets
- 2 tbs red wine vinegar
- 1/4 cup (60ml) olive oil
- 3 oranges
- 2 wiltof, leaves separated, torn if large
- 1/4 cup chopped dill
- 1/4 cup chopped chives
- 1/4 cup mint leaves, roughly chopped
- 1/4 cup flat-leaf parsley, roughly chopped
- 1 celery heart, leaves torn
- 1/4 cup (40g) dried cranberries, soaked in boiling water for 10 minutes, drained
- 1/2 cup (50g) walnuts, toasted, chopped
- Place sugar and 1/2 cup (125ml) water in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, soy, stock and 2 tbs marmalade. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside.
- Score the duck skin, season well and place, skin-side down, in a cold frypan. Place the pan over medium-low heat, then cook for 5-6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tbs marmalade. Bake for 5 minutes for medium-rare or until cooked to your liking, then rest for 3 minutes.
- Add the resting juices from the duck to the sauce and gently reheat.
- Make Orange, cranberry & walnut salad: Whisk together the vinegar, oil and finely grated zest and juice of 1 orange. Season. Peel and segment remaining 2 oranges and combine with the remaining salad ingredients. Toss with dressing. Slice the duck and serve with the salad and sauce.