This has pure ‘pinosity’ running through its veins. Where many Aussie pinots push the medium-body bracket (sometimes even higher!), this is light, bright and ethereal. There’s a streak of magic acidity that drives across the palate like a cool ocean breeze, bringing with it the perfume of cranberries and cherries, forest floor and mushroom development just starting to creep in. It’s bright, poised and pretty when you want easy drinking, but there’s depth and nuance for the discovering just below the surface. Little wonder Tassie pinot is grabbing all the press of late. Some Aussies are like inch-thick oil paintings of a fruit bowl; this is a watercolour of a wild landscape you saw in a dream.
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.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Some of the country's highest quality and best value wines unarguably come from this wee island, and the average bottle price is higher than any other region. It is probably the most sustainable part of the Aussie wine industry, given its relatively untapped potential and consistency of quality.There's no denying that the Pinot Noir, Chardonnay, sparkling and aromatic whites are up there with the best.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.