TerraVin Eaton Family Vineyard Pinot Noir 2011
- Textured, savoury
This is mature pinot, ready to rock right now. Don’t come around here looking for rich, heavy body or something to have with steak - this ain’t the wine. It’s fine-boned but powerful. A big pinot nose, smoky, dark and earthy. A generous, silken palate. Polished, long and fine-grained, all I really need is a big-bowled Riedel, some duck, hard cheese, and my bare hands. Take me there.
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
- 100% Pinot Noir
- 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...
Roast duck breast with orange, cranberry and walnut salad
- 1/4 cup (60g) brown sugar
- Finely grated zest and juice of 2 oranges
- Finely grated zest and juice of 1 lemon
- 1 tbs soy sauce
- 1/2 cup (125ml) Massel chicken style liquid stock
- 1/3 cup (110g) orange marmalade
- 4 duck breast fillets
- 2 tbs red wine vinegar
- 1/4 cup (60ml) olive oil
- 3 oranges
- 2 wiltof, leaves separated, torn if large
- 1/4 cup chopped dill
- 1/4 cup chopped chives
- 1/4 cup mint leaves, roughly chopped
- 1/4 cup flat-leaf parsley, roughly chopped
- 1 celery heart, leaves torn
- 1/4 cup (40g) dried cranberries, soaked in boiling water for 10 minutes, drained
- 1/2 cup (50g) walnuts, toasted, chopped
- Place sugar and 1/2 cup (125ml) water in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, soy, stock and 2 tbs marmalade. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside.
- Score the duck skin, season well and place, skin-side down, in a cold frypan. Place the pan over medium-low heat, then cook for 5-6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tbs marmalade. Bake for 5 minutes for medium-rare or until cooked to your liking, then rest for 3 minutes.
- Add the resting juices from the duck to the sauce and gently reheat.
- Make Orange, cranberry & walnut salad: Whisk together the vinegar, oil and finely grated zest and juice of 1 orange. Season. Peel and segment remaining 2 oranges and combine with the remaining salad ingredients. Toss with dressing. Slice the duck and serve with the salad and sauce.