Most of New Zealand is otherworldly. But the Central Otago region is something else. Hidden deep inland in the southern half of the South Island, the Otago is a magical realm dotted with vast, undulating landscapes, snow-capped peaks, crystal rivers and alpine fields. Oh, and 95 point, organic pinot. Did we mention the pinot?
Crafted by the supremely talented folk working out of Rock Ferry Wines, this plush pinot has had the interplanetary wine experts singing its praises. People like Huon Hooke and Sam Kim are raving about its “complex aromas of dark berries, game, truffle and cedar”, revelling in its “ample, soft tannins” and are delighted by its “very good depth and concentration, power and persistence”.
Greetings from Central Otago, mofos. Drink well, drink organic and drink a seductively classy pinot for under $30.
“Deep red/purple colour, bright and youthful looking. The bouquet exudes chocolate and dark plum aromas, with whiffs of toast and smoked charcuterie. It's soft and fleshy in the mouth, with density and ample soft tannins. Very good depth and concentration, power and persistence, even if it's on the oaky side.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Central Otago
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Central Otago is the New Zealand's highest and the world's most southerly wine region at latitude 45°S. It has cold winters, hot summers, cool nights and low rainfall, and is ideally suited to Pinot Noir, which covers 80% of plantings. The rest is mainly planted to Chardonnay, with smatterings of Sauvignon Blanc, Riesling and Pinot Gris. Expect character and intensity as the hallmarks of this marginal region.
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.