I’m off to New Zealand soon. It’ll be my first ever visit to the ‘land of the long white cloud’ and it’s fair to say I’m pretty pumped. I’ll be waxing my board and shredding up the snow by day and soaking my sore muscles in the spa by night. And when it comes to apres ski, I’ll be reaching for this cracking pinot. Why? Because I couldn’t think of anything better to laugh over my stacks with.
I’ll be honest, Marlborough isn’t the first place my mind goes to when I think of pinot. But this juice makes me seriously question my preconceptions. Made by the talented and thoughtful Kate Acland, this small batch magic is the kinda vino that’s getting the region a rad reputation for reds. And if this is anything to go by, then I’m now mad for Marlborough pinot.
Medium to full-bodied, this is on the darker, more brooding side of the pinot spectrum. It’s all about dark red berries, plums, spice and earthy aromas on the nose. Elegant and sleek, the palate is bright, fine and firm on the finish.
There’s only one problem with this wine… you’re going to have to race me for it. See you on the slopes, mofo.
“This has a fresh and elegantly presented nose with finely concentrated aromas of dark red cherry and berry fruits entwined with subtle herb, earth and black mineral nuances. Medium-full bodied, tightly bound, but succulent fruit flavours of dark red berry fruits show with plum, tamarillo and herb elements, along with toasty oak and minerals. The fruit forms a firm core and line with fine-grained tannins lending structure, and crisp, lively acidity brightening the mouthfeel. The wine carries with linearity to a dry, firm finish. This is an elegant, tightly bound, fresh and firm Pinot Noir with dark red fruit.”
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.
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...
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...