This pinot is lucky to have made it this far. It was made in very small quantities. That it’s not all been guzzled, even five years later, is miraculous. This is a mosaic of 12 different clones, dry grown on an ancient sea bed, then aged to a delicious peak. A generous lick of French oak adds a touch of luxury to what is an incredible value wine. Snap some up if you know what’s good for you!
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article – absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
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.
Geelong is a little sung about region, which is a sad state of affairs. The variation in style but consistency of wine strength seen here is the region's strong suit, and whether it's a fragrant Pinot Noir from the Bellarine Peninsular, an aromatic white from the Surf Coast or a delicate Chardonnay from the Moorabool Valley, you'll want to go on holiday just to find out where it came from. With sixty vineyards to choose from, mostly with picturesque sea views and a VERY laidback lifestyle, you're spoilt for choice. Once vine age comes on a bit more, I've not doubt that more vignerons will put two and two together and realise that it's just across the water from the Mornington Peninsula. Early adopters will be pleased.
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...