BLACK MARKET Pinot Noir 2017
- Textured, savoury
- Yarra Valley
John (Mofo Wine Team) isn’t the most animated person around, so you can tell when he’s excited. He generally repeats the same adjective. After talking to producers around the Yarra, and then tasting this wine, he’s been heard calling 2017 in the Yarra a “very, very, very exciting vintage”. Read that as “might just be the vintage of the century”. I mean, you probably don’t want to miss that.
This single vineyard pinot from upper Yarra is all the classic hits, with everything in the right place. The winemaker’s skill lets the perfectly ripe red fruits shine with a supporting, silky web of tannin. Light to medium-bodied, this pinot’s all about very good fruit, and complexity builds in the glass. It deserves sharing, and thinking about, because it’s far from a simple quaffer. Very, very, very far.
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.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pizza with bocconcini, prosciutto & rocket
- 1 x 440g bought pizza base with tomato paste
- 5 bocconcini, thickly sliced
- 80g (1/2 cup) pitted black olives
- 80g baby rocket leaves
- 30g (1/3 cup) shaved parmesan
- 7 thin slices prosciutto, torn in half
- Preheat the oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a baking tray. Top with bocconcini and olives.
- Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
- Meanwhile, combine the rocket and parmesan in a bowl.
- Top the pizza with the prosciutto and the rocket mixture to serve.