Maison Noir Other People's Pinot Noir 2017
- Elegant, lighter
No doubt inspired by 90’s rap band Naughty By Nature’s hit, O.P.P., this is a tongue-in-cheek (and slightly more PC) homage to a classic.
It’s powerfully pleasing pinot from Maison Noir (formerly Mouton Noir, till Château Mouton-Routhschild, Bordeaux 1er Grand Cru giants, got a bit upset with them) is a fantastic expression of the fun side of Willamette Valley. It’s deliciously accessible, while still showing real poise and nuance. It’s seen 30% new French oak maturation, lovingly coating those bright forest berries in cinnamon spiced aromatics. There’s plenty of cellar potential, so no need to rush through drinking them, and that gorgeous forest floor character will begin to shine through, enhancing the unique terroir even further.
They only got one thing wrong with this one. It’s not other people’s, it’s yours.
Full price $55.00 from the winery on 15 July 2019.
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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.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
We source our fruit from several of the finest vineyards in the Willamette Valley, it is this combination of grapes from a variety of appellations that creates a wine that is broad and complex with many layers.
The 2017 harvest started later than the 3 previous years with a larger crop load but as a result of dropping fruit we produced wine with lush round fruit along side balance acidity! Seven day cold soak, with an additional 18 days of skin contact, fermented in stainless steel; aged in French oak 30% new oak; aged 10 months. The 2017 Other People’s Pinot is classic Oregon Pinot—earmark Willamette Valley. It is accessible; a great value; and stays true to vineyards from which it was born.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peking barbecue duck with pancakes
- 1/2 Peking duck
- 12 ready-bought Chinese pancakes
- 5 green onions, trimmed and sliced diagonally
- 1 long red chilli, sliced diagonally
- 1/2 teaspoon white vinegar
- Hoi sin sauce, to serve
- Chives, to serve
- Preheat oven to 160°C. Remove the skin from the duck and cut into thin strips. Place on a baking tray lined with non-stick baking paper and cook until crisp. Remove from oven, cover and keep warm.
- Meanwhile, remove the meat from the duck and shred roughly. Place on a separate baking tray lined with non-stick baking paper, cover with foil and place in the oven to warm for 6-8 minutes.
- Meanwhile, warm the pancakes in the microwave or steam until warmed through.
- Combine the green onion, chilli and vinegar in a small bowl.
- To serve, place some shredded duck meat and crispy duck skin along the middle of each pancake. Top with some green onion dressing and a little hoi sin sauce. Roll up to enclose filling and tie up with several chive strips with ends trimmed. Place on a platter and serve immediately.