This is pinot for those who like it spicy and savoury. A far cry from the perfumed prettiness of the Yarra, this wine has the wild and windswept Mornington Peninsula in its heart. There’s fruit, in red and black cherries, redcurrants and raspberries, but that’s not where the fun is. In amongst the berries are gunsmoke and sparklers, spice and a faint tarriness, lifted by thyme and other Provence herbs. It’s uniquely charming and, we suspect, a wine many have been looking for without even knowing it. It scratches an itch you might never have known you had. Absolutely to try!
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.
- 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...
Tagliatelle with ragu sauce
- Beef ragu sauce
- 1 tablespoon balsamic vinegar
- 200g green beans, trimmed
- 2 tablespoons fresh oregano leaves
- 2 tablespoons chopped fresh basil leaves
- 1/3 cup shaved parmesan
- Chopped fresh flat-leaf parsley leaves, to serve
- Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Meanwhile, combine ragu sauce and vinegar in a saucepan over medium-high heat. Bring to a simmer. Add beans. Cook for 3 to 4 minutes. Stir in oregano and basil. Season with salt and pepper.
- Add pasta to sauce. Toss to combine. Serve sprinkled with parmesan and parsley.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...