Well, lock me up in the Paddy wagon. It only seems like yesterday we had the previous vintage of Paddy pinot onsite, or maybe it’s just that I bought so damn much of it and it’s indelibly and happily printed in my mind. Ah, crimes of the credit card variety. Lucky it’s so damn affordable.
We’ve seen the past few vintages of this wine, because we’ve been kind of swept up by its consistent elegance, spiced red cherry attitude and subtle complexity. This is no power-hungry despot, there’s no wondering why they wrapped it up in unnecessary oak. It’s got some, sure, but it’s the other way around - gentle oak flavour wrapped up generously in red fruits, delicate poise and fine, chalky tannin.
In fact, it’d probably be safe to say we’ve Falloon head over heels with it.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Winemaker: Briony Carnachan. Vineyard Manager: Lisa Hodson
“Moderately deep, light ruby-red colour, paler on the edge with slight garnet hues. The nose is light and slender in presentation with lovely fragrant aromas of red cherry fruit and red florals, along with subtle notes of aromatic fresh herbs, revealing a little liquorice at the core. Medium-bodied, the palate has bright and fragrant flavours of red berry fruits and red florals along with nuances of spice, liquorice and herbs. The fruit possesses sweetness and is enlivened by bright, lacy acidity, forming a light line with subtle concentration. The fruit is supported by supple, fine-grained tannins, and the flavours carry to a lingering, fine-textured finish with raspberry and spice nuances. This is an elegant, sweet, red cherry fruited Pinot Noir with floral, liquorice and spice nuances on a palate with light grip and fresh mouthfeel. Serve with antipasto, pasta and poultry over the next 3+ years. Fruit from the ‘Falloon Block’ and some from the ‘Borthwick’ vineyard, fully destemmed and fermented to 13.0% alc., the wine aged 7 months in seasoned oak.”
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.
Maori for 'glistening waters', Wairarapa is a small region around Wellington, at the very bottom of New Zealand's north island. It includes the subregions of Martinborough, Gladstone and Masterton. If the names Dry River, Martinborough Vineyards and Ata Rangi ring a bell, you probably need no further introduction. If they don't, it's time you were introduced to a diverse range of landscapes that produce a similarly varied range of scrumptious wines that Kiwis are rightly proud of.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Duck and shiitake risotto
- 2 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 150g fresh shiitake mushrooms
- 350g arborio rice
- 1.2L chicken stock
- 1/4 cup (60ml) Chinese rice wine (shaohsing)
- 2 tbs kecap manis (Indonesian sweet soy sauce)
- 1 tsp sesame oil
- 1 Chinese barbecued duck, meat roughly chopped
- 1 bunch steamed baby bok choy
- Preheat oven to 200°C.
- Heat oil in a large, deep frypan over medium heat and cook onion and garlic for 1-2 minutes until softened.
- Add shiitakes and rice, and stir for a further minute.
- Add stock and wine, bring to the boil, then transfer to a large greased baking dish.
- Cover with foil and bake for 20-25 minutes.
- Stir in kecap manis, sesame oil and duck, cover and rest for 5 minutes until liquid is absorbed.
- Roughly chop bok choy, stir in and serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...