Central Otago pinot is home to some of the juiciest pinot out there. We’ll happily concede the pinot mantle to our Kiwi friends, because when the stars, the vines and the experts all align – you’ve got to give credit where credit is due. And the legends behind Judge Rock deserve a round of applause.
Award-winning and emblazoned with points, this classy pinot is all blackberry, dried herb and mushroom on the nose followed by sweet cherry and spice and leather rolling around on the palate. It’s absolutely delicious, but don’t take our word for it. Have a read of what the experts had to say:
“The colour is fairly light for a Central Otago pinot, bright and clear, the aromas similarly bright, fresh, cherry-like, superbly fragrant and beguiling. The wine is light-to-medium bodied and silky-soft in texture. A beautiful and very more-ish pinot.” - Huon Hooke
“It is sweetly fragrant on the nose showing dark cherry, smoked game, vanilla and cedar characters with nuances of truffle and dried herbs. The palate is elegant, yet beautifully weighted and expansive, and displays sweet fruit intensity and rounded mouthfeel, leading to a lingering, finely dry finish. A beautifully poised and refined. At its best: now to 2020.” - Sam Kim
Full price $55.00 from the winery on 26 April 2017.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Central Otago
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Central Otago is the New Zealand's highest and the world's most southerly wine region at latitude 45°S. It has cold winters, hot summers, cool nights and low rainfall, and is ideally suited to Pinot Noir, which covers 80% of plantings. The rest is mainly planted to Chardonnay, with smatterings of Sauvignon Blanc, Riesling and Pinot Gris. Expect character and intensity as the hallmarks of this marginal region.
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.
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