“If something stands out for its individual personality, we take a small parcel and bottle it separately under our ‘Single Block Release’ label” - The guys at Yabby Lake on how they highlight their best of the best.
Intensely perfumed with rose petals and 5 spice, followed closely by wild berries and hints of earthy forest floor. The palate is silky and refined with an intensity of fruit that could carry it for days. This pinot noir is elegance and power.
It could be, dare I say it, the Audrey Hepburn of Mornington pinot.
“Hand-picked and sorted, gently destemmed leaving 25% whole bunches in traditional oak ferment, 3-4 days cold soak, 14 days on skins, pressed to French puncheons for 9 months maturation. Exceptional colour; super supple mouthfeel, a velvety mid-palate balanced by savoury/foresty glimpses on the finish.”
Full price $100.00 from the producer on 23 December 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.
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...
Chicken and sesame salad
- 1 barbecued chicken
- 120g baby spinach, washed, dried
- 1 large carrot, peeled, thinly sliced
- 4 green onions, thinly sliced
- 2 bunches asparagus, trimmed, cut into thirds
- 1 tablespoon sesame seeds, toasted
- 1/3 cup fresh orange juice
- 2 tablespoons tahini
- Remove flesh from chicken. Shred chicken. Place into a bowl. Add spinach, carrot and onions.
- Half-fill a frying pan with water. Bring to the boil over medium heat. Add asparagus. Cook until just tender. Drain. Refresh under cold water.
- Make dressing Whisk together orange juice, tahini, and salt and pepper.
- Add asparagus and dressing to chicken mixture. Toss to combine. Spoon into bowls. Sprinkle with sesame seeds. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...