Pinot lovers, do you walk up and down the aisles searching for an inspirational bottle at an ordinary price, only to have your heart broken every time? I hear your pain. But not today, because we have something here to wash away all sorrow. This is made with soul, and you can’t half tell! It’s sleek, savoury, spicy and at a price that will have you screaming down the road in your shopping trolley yelling “I will survive!”.
Shhh...we can’t say much about the legends behind this vino. But we can reveal that they’ve been awarded some of the biggest accolades in the game, and this particular wine scooped 94 points from the Sir Halliday and a gold medal. So you’re in good hands mofos.
This pinot comes from one of the hottest cool climate regions right now and is made by a very famous producer who’ve been making magic in the Hills for years. And this wine is an enchanting example of their wizardry. It’s fragrant with wild red berries, rhubarb, cloves, gamey notes and hints of spearmint. It’s as smooth as silk and just as sensual. It’s cast a spell on us and we invite you to fall under it too.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Adelaide Hills
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Don't kid yourselves, the Adelaide Hills are bigger and much more diverse than they seem. It stretches over 80km from the Barossa Valley in the North to McLaren Vale in the South. The area is so variable that small pockets such as Piccadilly and Longwood can only ripen marginal such as Chardonnay or Pinot Noir, whereas other specific areas are perfect for peppery Shiraz and ballsy Cabernet. A healthy mix of experienced hands and young hipsters ensure the region stays at the cutting edge of the industry. Natural wines, and new European varieties including Nebbiolo and Gruner Veltliner are some of the more recent highlights to keep an eye out for.
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.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...