Pinot Gris 2020 – Black Market Deal #34115
This is our first taste of the 2020 vintage and wow it’s impressive! Thankfully the limestone coast region missed many of the challenges faced by Australian wine regions this year and they’re racing to get wines into bottle to show them off. Beautifully perfumed, gorgeously lifted and wonderfully fruity. A cool, elegant acidity drives the experience with poise and grace. The finish is long and lingering. It’s miraculous winemaking for your money, and we’re totally in love.
Profile
What is a Black Market Deal?
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.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Limestone Coast
- Vintage
- 2020
- Cellaring
- 2021
- Preservatives
- Sulphides
- Alcohol by Vol.
- 13.0%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- ―
- Serving Temp.
- 8.0°C
Region
Limestone Coast
The Limestone Coast encompasses Coonawarra, Padthaway, Wrattonbully, Mt Benson, Robe and Mt Gambier. A relatively warm wine region on the whole, but peppered with various pockets of cool weather and an overriding maritime influence, it produces wines from rich reds to alternative whites and has the perfect conditions for some amazing dessert wines and Riesling. Including names both big and up-and-coming, if it's a mutli-regional blend you're after, Limestone Coast delivers on quality and value.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Thai-style fish cakes
Ingredients
- 500g firm white fish fillets (such as ling), coarsely chopped
- 1/2 cup fresh coriander leaves
- 35g (1/4 cup) cornflour
- 2 tbs fish sauce
- 2 tbs sweet chilli sauce
- 1 egg, lightly whisked
- 3 green shallots, ends trimmed, finely chopped
- 50g green beans, finely chopped
- 80ml (1/3 cup) vegetable oil
- Lime wedges, to serve
- Sweet chilli sauce, extra, to serve
- Herb & peanut salad
- 50g Woolworths fresh Asian salad mix
- 1/2 cup fresh coriander leaves
- 2 tbs roasted peanuts, chopped
- 2 tbs olive oil
- 2 tsp fresh lime juice
Directions
- Process the fish in a food processor until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
- Move the fish mixture to a large bowl and add the shallot and beans, then stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Place the portions into an egg ring and begin cooking. Cook 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture.
- To make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
- Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.