BLACK MARKET Pinot Gris 2017
- Light, aromatic
- King Valley
This is delicate, “elegantly framed” as Sam Kim put it. The wine backs up the packaging. You’ll see. We love this producer, and they can’t make enough King Valley gris to keep up. Juicy pears and apples lead the charge on a crisp, balanced palate, with intensity of fruit that speaks of mature vines in the right climate. Called “grand larceny” at full price, this must be majestic larceny.
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
“Attractively fruited and beautifully fragrant, the bouquet shows ripe peach, poached pear, rockmelon and subtle spice aromas, followed by a succulent palate that is rounded and smooth. The wine offers excellent fruit concentration and intensity, elegantly framed by fine texture and bright acidity, leading to a lingering delicious finish.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- King Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The region of King Valley is as impressive as its name. With a magnificent vineyard area covering 1,800ha, it represents half of all the plantings in North East Victoria. Celebrated for its innovative varietals, covering all corners of the globe - from Spain, to Germany, France, Russia and more famously Italy, it's this point of difference that has made the area such a revered Aussie wine region. Gentle slopes, warm days and cool nights make it an ideal area to produce Mediterranean varieties such as Nebbiolo, Sangiovese and Prosecco amongst many other out-of-the-box wines - talk about La Dolce Vita!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Potato roesti with smoked salmon
- 800g royal blue potatoes, peeled
- 1/3 cup (80ml) olive oil
- 1/2-1 tsp horseradish cream, or to taste
- 100g spreadable cream cheese
- 1 bunch rocket, leaves torn
- 200g sliced smoked salmon
- 1 tbs finely chopped chives
- Coarsely grate potatoes into a sieve placed over a bowl.
- Season potatoes to taste with salt and pepper. Using your hands, squeeze out any excess moisture from grated potatoes.
- Heat 1 tbs oil in a heavy-based frying pan over medium heat. Working in batches and adding more oil when needed, add heaped tablespoonfuls of potato mixture to pan, flattening to form 8cm rounds. Cook roesti for 1 1/2 minutes each side or until crisp and golden.
- Drain roesti on paper towels. Place horseradish cream and cream cheese in a bowl and stir until smooth. Divide roesti among plates. Top with rocket, smoked salmon and a spoonful of cream cheese mixture. Scatter with chives then season to taste. Serve immediately.