The Oakridge Meunier is back after a sellout 2017 season. It’s obvious why people like it. This is at the forefront of new wave Aussie winemaking. It’s like we’ve realised not everything has to be full-bodied. Think bright, crunchy and damn fun. Campbell Mattinson says, “If I came across this wine and wanted something not too rich, I’d buy it in a heartbeat.” My thoughts exactly.
It’s on the lighter side of mid-body, with loads of lovely ripe berries and a spicy, cinnamony undertone. Perfect chilled in hot weather with some cold cuts, all through autumn (chestnut risotto season), and with anything lighter than winter stew. It’s fun wine for a fun time, after time, after time.
“Love the fact that this wine remains priced at $28. So many wines find a way to overprice themselves; this wine doesn’t, and isn’t. It’s on song again. It’s a beautiful, light-ish red wine to drink; clean and pure but characterful. Just enough twigs, just enough spice, but sloshed mostly with red berry and chicory-like flavours. Maybe some florals and slightly macerated characters too. It works, however it does it. If I came across this wine and I was in the mod for something not-too-rich, I’d buy it in a heartbeat.”
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 Meunier
- Serving Temp.
Established 30 years ago, these guys pioneered winemaking in the Upper Yarra Valley and have achieved unreal success since grape genius David Bicknell took the reins in 2002. We’re talking about scores of trophies, numerous medals and a winery of the year award. There’s a reason why they’re rated as an outstanding winery by Sir Halliday year after year...
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...
Spinach, leek and goat's cheese tarts
- 2 tablespoons olive oil
- 1 leek, trimmed, thinly sliced
- 60g baby spinach leaves, large leaves chopped
- 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1 eggwhite
- 75g goat's cheese
- 1 egg, lightly beaten
- 1/4 cup thickened cream
- Preheat oven to 200°C. Heat oil in a frying pan over medium-low heat until hot. Add leek. Cook, stirring often until softened. Add spinach. Cook until just wilted. Remove from heat. Set aside to cool.
- Using a 6.5cm (diameter) round cutter, cut 8 rounds out of each sheet of pastry. Use pastry to line 2, 12 x 1 1/2-tablespoon capacity patty pans. Brush pastry lightly with eggwhite. Bake until light golden.
- Spoon leek mixture into tart cases. Crumble over goat's cheese. Whisk egg, cream, and salt and pepper together in a jug. Carefully pour egg mixture over goat's cheese. Bake for 15 minutes. Serve warm or at room temperature.