Let’s be honest, there’s a lot to love about New Zealand. Those snow capped mountains are pretty easy on the eye, their lamb and dairy products are delicious and they produce some outstanding wines. We crossed the Tasman for this deal and are excited to report that their reputation for gorgeous pinot is indeed, well deserved.
Marlborough produces pinot with discernable savoury, medium bodied, spicy characteristics when compared to the more fruit-forward pinots of Central Otago. This however, is a beautiful balance of styles and a great introduction to the region.
It features the hallmarks of what we love about pinot; that fragrant red berry bouquet and an effortlessly soft and delicate palate that fans out in an array of red to black fruit. Vibrant and fresh, this is squeaky clean pinot, the likes of which you simply do not find for $10.
We talk about ‘approachable’ wines here at the ‘Fo - the kind of wines that are almost too easy to drink. Well this one is approachability personified and it’s coming at you with arms wide open. Pucker up!
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
- Serving Temp.
Stopbanks are a producer out of the dry, spectacular Marlborough wine region. They produce expressive sauvignon blanc, pinot gris and pinot noir among other select varieties. Fruit is sourced predominantly from Marlborough with some single vineyard fruit from Awatea.
Marlborough is the famous region that has rocketed NZ into the world wine scene. For good or for bad, the wine that hails from here is distinctive, exploding with aromatics and quality and balance are only improving. Located at the top of the South Island, there is no doubt that Marlborough is the epicentre of the New Zealand wine industry - a region synonymous with some of the world's best Sauvignon Blanc, Pinot Noir and Chardonnay. The distinctive conditions of Marlborough - warm, sunny days and cold nights allow winemakers to unleash the unique expressions of grape, not seen anywhere else in the world.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peking duck pancakes
- 1/2 cup plain flour
- 2 tablespoons cornflour
- 1/4 cup water
- 1/4 cup milk
- 2 eggs
- 2 tablespoons butter, melted
- 1 Peking duck (see note)
- 6 green onions, washed
- 1/2 cup hoisin sauce
- Combine flour, cornflour, water, milk, eggs and half the butter in a food processor. Process until batter is smooth. Pour into a jug. Cover and stand for 15 minutes.
- Heat a non-stick frying pan over medium heat. Brush with remaining butter. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes. Turn and cook for a further 1 minute. Transfer to a plate. Repeat with remaining batter.
- Remove skin and meat from duck. Thinly slice both skin and meat. Cut onions into 10cm lengths.
- Place some duck skin and meat, 2 pieces of onion and 1 teaspoon of hoisin sauce onto each pancake. Roll up and serve!
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...