Mornington pinots tend towards the light and ethereal, in general. Even when, like this one, there’s bags of concentration and flavour intensity, there’s still somehow room for ghostly beauty to seep through, bewitching and charming even the most demanding drinker. There’s bright summer berries, with crunchy texture and a Negroni-like finish. Tannins shape, without constraining anything. This is really excellent stuff.
“There's always a restraint to the suite of pinots from Principia even if this falls into the fuller and fleshier camp, it's still ethereal. Tastes more of whole-bunches/berries, tangy and sapid with cherries and pips, blood orange and zest yet savoury. Then svelte tannins and acidity glide as one across the palate leaving a craving for another sip.”
Full price $55.00 from the winery on 17 October 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.
- Mornington Peninsula
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Made the same as previous years which is de-stemmed, wild yeast fermentation a long time on skins to try and get structure and a savoury style(feel) about 20-22 days. In the vineyard the yields were good and the numbers were great in the winery, pH-TA-Beaume’ Oak, all burgundian coopers approx 25% -30% new was used. All movements were done gently and with gravity and no filtration. bottling done by myself (and my 2 teenage boys)
The Mornington Peninsula is one of those places you dream of retiring - once you've made a cool $10m to get you into the Red Hill club. The sublime mix of temperate climate, expansive views, lush hills and pristine beaches is something not many would turn their nose up at. You can rest assured that every winery here has all the money they need, and although the wines may be relatively expensive, they're made as close to idealistic aspirations as possible. It's hard to find a bad wine. The usual cool climate suspects are the mainstay here (Pinot Noir, Pinot Gris, Chardonnay and Riesling) and they range from ethereal to weighty. Whichever end of the spectrum, they're all class.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Veal schnitzel with coleslaw
- 50g (1/3 cup) plain flour
- 1 egg
- 2 tbs milk
- 50g (1 cup) panko breadcrumbs
- 1/3 cup chopped fresh continental parsley
- 8 (about 75g each) veal loin medallions
- Olive oil spray
- 4 cups finely shredded savoy cabbage
- 1/2 small red onion, halved, thinly sliced
- 1 Granny Smith apple, cored, cut into matchsticks
- 2 tbs currants
- 60ml (1/4 cup) buttermilk
- 2 tbs low-fat mayonnaise
- 1 tbs salted baby capers, rinsed, drained, coarsely chopped
- Lemon wedges, to serve
- Place the flour on a large plate. Whisk the egg and milk in a bowl until combined. Combine the breadcrumbs and half the parsley in a separate bowl. Coat a piece of veal in the flour and shake off any excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing firmly to coat. Place the veal on a plate. Repeat with the remaining veal, flour, egg mixture and breadcrumb mixture.
- Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook half the veal for 4 minutes each side or until golden brown (spray the pan with oil halfway through cooking, if necessary). Transfer to a plate lined with paper towel. Repeat with the remaining veal, reheating the pan between batches.
- Meanwhile, combine cabbage, onion, apple, currants and remaining parsley in a large bowl. Whisk the buttermilk, mayonnaise and caper in a bowl until well combined. Pour the dressing over the cabbage mixture. Toss to combine.
- Divide the veal and coleslaw among serving plates. Serve with lemon wedges.