“I love history, I love trailblazing, I love consistent excellence. This comes from a producer that took the plunge and planted in the cold and rainy Macedon Ranges. It was considered risky at the time, but this stellar pinot proves how brilliant a plan it was. Such a great wine, with such a compelling story, right there in the bottle. ” - Ben, Mofo Wine Buyer
They say pinot takes you places. This one certainly does. It’s a vision of a rainy New York alleyway. Dark, evocative, with jazzy spice and herbaceous blue-notes emanating from those silken noir depths. Black cherry and soft undergrowth. Intriguing and enchanting. From one of the coolest climates in Australia, this is sensational stuff. It’s had the time it needs to build complexity, and now it commands attention on the dinner table. Give it what it deserves.
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.
- Macedon Ranges
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- olive oil
- 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick
- 2 sprigs of fresh rosemary , leaves picked and finely chopped
- 2 cloves of garlic , peeled and finely sliced
- 1 onion , peeled and finely chopped
- 500 g quality British beef mince
- 200 ml red wine
- 1 x 280 g jar of sun-dried tomatoes
- 2 x 400 g tins of plum tomatoes
- 500 g dried spaghetti
- Parmesan cheese
- Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.
- Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...