Duck Sauce Pinot Noir 2018
Duck ’n’ cover, mofos, because the new vintage of our quacking collaboration pinot is coming in like a meteor. 2018 was a long, dry growing season and gifted this lovely Yarra drop with spades of lifted perfume and texture. Those bright cranberries and redcurrants are front and centre in its youth, and it’s a lovely option to chuck in the fridge for some cool and fruity freshness. But if you manage to avoid guzzling all of it down in the first month, it’ll reward cellaring with delightful forest floor and spicy notes. The fine acid backbone was made for rich, fatty dishes. No prizes for guessing our dream food pairing with this one!
Profile
The Maker
Crafted once again by incredible winemaker and mofo legend Steve Webber (of De Bortoli fame), this vintage sees him pay tribute to the region by working only with the finest Yarra fruit. Steve claims winemaking is something he ‘just fell into’ and we’re thanking the Gods, both old and new, that he did. Despite being previously recognised as Gourmet Traveller Winemaker of the Year, he’s still one grounded fella who keeps on producing quality vino and we’re lucky to have him involved.
What is the Collaboration Series?
This range is all about celebrating and collaborating with the folk who get their hands dirty. The brightest and most passionate wine lovers out there - the winemakers. These are the people who are on site, vintage in and vintage out, turning grapes into magic. And in working with Australia’s most talented winemakers, we are humbled to help see a wine come to life, from seedling to screwcap and everything in between. We’re talking honest and epic vino, from the best in the business. When it comes to Duck Sauce 2018, Steve Webber has stepped up once again and made us some mofo magic.
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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.
Specs
- Region
- Yarra Valley
- Vintage
- 2018
- Cellaring
- 2028
- Preservatives
- Sulphites
- Alcohol by Vol.
- 13.5%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Pinot Noir
- Serving Temp.
- 15.0°C
Tasting
From the producer
Beautiful vibrant red with ample brightness. Although still quite youthful, there are some lovely complex red fruits, smoke and earth aromas. Textural, plump, red and dark fruits with some background whole bunch influence. On the palate, there is some good structure where silky flavours and fleshy fruit is underpinned by fine tannins.
Winemaking
Viticulture
2018 was a long dry growing season which produced highly perfumed Pinot Noir with texture and charm. Small cropping levels provided good fruit with generous levels of concentration.
Crafting
Fruit was hand harvested with a combination of whole berry and approximately 20% whole bunch is tipped into open top and small static fermenters. Maceration and fermentation for 10-15 days followed by pressing and settled overnight where juice is then filled to French casks by gravity - no pumping.
Region
Yarra Valley
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Pork chops with honey, mustard and whiskey glaze
Ingredients
- 4 (about 150g each, 1.5cm thick) trim pork loin cutlets
- 2 tablespoons Tennessee whiskey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon wholegrain mustard
- 1 tablespoon honey
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely grated orange rind
- 60ml (1/4 cup) fresh orange juice
- Salt & freshly ground black pepper
Directions
- Place pork in a dish. Combine whiskey, oil, mustard, honey, thyme, orange rind and orange juice in a bowl. Pour over pork. Cover and place in the fridge for 1 hour.
- Remove pork from the marinade. Transfer to a plate lined with paper towel. Place marinade in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
- Preheat a barbecue or chargrill on high. Add the pork and cook for 3-4 minutes each side until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Divide the pork among serving plates. Drizzle with sauce. Serve immediately.
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