The really cool thing, and what really excited me about this winery, was that they used to make grapes for Peregrine. And if you know Central Otago, then you know Peregrine. And they soon realised how shit hot their wine was and they said “screw that, we’re going to make our own wine”. - Zahn, Mofo Dealer
“So they don’t make a lot of wine, but what they do make is really high quality. Quality over quantity. More silky and velvety than your typical pinot noir, with a lot of savoury notes rather than fruit forward notes.
“It’s got mushroom, it’s got forest floor, it’s got tomato leaf. In fact, all those savoury notes actually make it really well-suited to game meats. So like a nice venison stew. Basically this is just a really classy Central Otago pinot.”
“A beautifully composed and expressed pinot from their estate vineyard in the Gibbston district, the attractive bouquet shows dark cherry, game, mixed spice, cedar and subtle dried herb notes. The palate is concentrated and richly fruited, yet elegant and poised, delivering delectable fruit flavours as well as seductive savoury nuances, wonderfully framed by fine, polished tannins.”
Full price $30.00 from the winery on 19 September 2017.
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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.
- Central Otago
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Central Otago is the New Zealand's highest and the world's most southerly wine region at latitude 45°S. It has cold winters, hot summers, cool nights and low rainfall, and is ideally suited to Pinot Noir, which covers 80% of plantings. The rest is mainly planted to Chardonnay, with smatterings of Sauvignon Blanc, Riesling and Pinot Gris. Expect character and intensity as the hallmarks of this marginal region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peking barbecue duck with pancakes
- 1/2 Peking duck
- 12 ready-bought Chinese pancakes
- 5 green onions, trimmed and sliced diagonally
- 1 long red chilli, sliced diagonally
- 1/2 teaspoon white vinegar
- Hoi sin sauce, to serve
- Chives, to serve
- Preheat oven to 160°C. Remove the skin from the duck and cut into thin strips. Place on a baking tray lined with non-stick baking paper and cook until crisp. Remove from oven, cover and keep warm.
- Meanwhile, remove the meat from the duck and shred roughly. Place on a separate baking tray lined with non-stick baking paper, cover with foil and place in the oven to warm for 6-8 minutes.
- Meanwhile, warm the pancakes in the microwave or steam until warmed through.
- Combine the green onion, chilli and vinegar in a small bowl.
- To serve, place some shredded duck meat and crispy duck skin along the middle of each pancake. Top with some green onion dressing and a little hoi sin sauce. Roll up to enclose filling and tie up with several chive strips with ends trimmed. Place on a platter and serve immediately.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...