Here’s a very cool find. Unearthed by our new wine buyer, Ben, this Mornington maker is new to the ’fo but no stranger to making excellent pinot. It’s seen both barrel and even amphora in its short life. The vines were treated to biodynamic and organic practices (composted winery waste, weed control by sheep), and these minimal intervention philosophies are followed through in the winery. As such, its texture is profound. Mouth-filling in all the right ways, structured and fleshy at once. Juicy-fresh red fruits, lifted fragrance meets plunging palate, drawn out to a fine-boned, silky finish.
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.
“Highly-rated Mornington Pinot at this price just doesn't really exist. Earthy with a bit of oomph, the amphora portion really integrated into the wine to add a bit of complexity and structure.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Mornington Peninsula
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
The Mornington Peninsula is one of those places you dream of retiring - once you've made a cool $10m to get you into the Red Hill club. The sublime mix of temperate climate, expansive views, lush hills and pristine beaches is something not many would turn their nose up at. You can rest assured that every winery here has all the money they need, and although the wines may be relatively expensive, they're made as close to idealistic aspirations as possible. It's hard to find a bad wine. The usual cool climate suspects are the mainstay here (Pinot Noir, Pinot Gris, Chardonnay and Riesling) and they range from ethereal to weighty. Whichever end of the spectrum, they're all class.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Duck and shiitake risotto
- 2 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 150g fresh shiitake mushrooms
- 350g arborio rice
- 1.2L chicken stock
- 1/4 cup (60ml) Chinese rice wine (shaohsing)
- 2 tbs kecap manis (Indonesian sweet soy sauce)
- 1 tsp sesame oil
- 1 Chinese barbecued duck, meat roughly chopped
- 1 bunch steamed baby bok choy
- Preheat oven to 200°C.
- Heat oil in a large, deep frypan over medium heat and cook onion and garlic for 1-2 minutes until softened.
- Add shiitakes and rice, and stir for a further minute.
- Add stock and wine, bring to the boil, then transfer to a large greased baking dish.
- Cover with foil and bake for 20-25 minutes.
- Stir in kecap manis, sesame oil and duck, cover and rest for 5 minutes until liquid is absorbed.
- Roughly chop bok choy, stir in and serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...