“The PN16. Apparently this indicates that this is the winemakers choice. It’s THE wine of the King Valley – if you’re going to drink Gapsted pinot noir, you will drink this.” – Nicci, Mofo Wine Broker
“So it’s quite a savoury pinot and quite structured as well. It has some lovely tannins there and some dark blackberry and raspberry flavours. I reckon it’d go with an afternoon BBQ. Saturday afternoon, maybe 3 or 4 o’clock and you’ve got your mates around. Grilled meats, a few salads, nothing too serious – you’re just having a good time and knocking a few back. Delicious wines and frivolity.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- King Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Established in 1997, Gapsted Wines are recognised as one of the big boys of the Victorian Alps. Celebrated for their signature cool climate wines and unwavering commitment to producing first class quality, the talented team at Gapsted have adapted a meticulous approach to winemaking which has seen them grow bigger and better with each passing year.
The region of King Valley is as impressive as its name. With a magnificent vineyard area covering 1,800ha, it represents half of all the plantings in North East Victoria. Celebrated for its innovative varietals, covering all corners of the globe - from Spain, to Germany, France, Russia and more famously Italy, it's this point of difference that has made the area such a revered Aussie wine region. Gentle slopes, warm days and cool nights make it an ideal area to produce Mediterranean varieties such as Nebbiolo, Sangiovese and Prosecco amongst many other out-of-the-box wines - talk about La Dolce Vita!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Slow-cooked rabbit stew
- 140g prunes
- 50ml brandy
- 50g soft brown sugar
- 2 rabbits, jointed
- plain flour, for dusting
- 1 tbsp vegetable oil
- 3 rashers smoked streaky bacon, sliced into thin strips
- 2 carrots, chopped
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 garlic clove, crushed
- 2 thyme sprigs
- 1 bay leaf
- 150ml red wine, the best you can afford
- 250ml chicken stock
- chopped parsley and wild rice, to serve
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...