For a four year old, this has the bright eyes of a young whippersnapper and the bushy tail to match. Richly perfumed, full of fruit, but with an assured complexity that only time in bottle brings to good wine. Silky, spicy, sweet and savoury. Haven’t done Nelson pinot yet? This is the best reason we’ve seen to get your glass full of it.
“Richly fruited and striking, it is perfumed and complex on the nose showing dried cherry, mixed berry compote, vanilla, toasted hazelnut and truffle notes. The palate delivers impressive fruit intensity and fleshy mouthfeel, wonderfully complemented by silky texture and polished tannins. The wine offers sweet berry flavours with attractive spicy/savoury notes, making it comforting and satisfying. At its best: now to 2019.”
Full price $25.00 from the winery on 2 May 2018.
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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.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Nelson, right at the top of the south island, vies for New Zealand's best wine region. Its wine history dates back to 1800s German settlers, but the modern industry kicked off in the 1970s. It boasts a vibrant arts and café scene, and although you will see New Zealand's usual suspects (pinot, chardonnay, sauvignon blanc and aromatic whites), many of the wines are as eclectic as the people who live here.
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...