Every vintage of this pinot has sold like crazy. The ‘13 and ‘14 were adored and applauded by mofos everywhere, and this ‘15 is following in its older siblings’ footsteps and blowing minds and palates.
It’s bringing 95 points from James Halliday and is fairly limited, so if you’re into savoury vinos I’d get moving. This 5 red star producer has taken fruit from the Tamar Valley and Pipers River regions in Tasmania, creating a earthy pinot defined by power and poise.
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.
Some of the country's highest quality and best value wines unarguably come from this wee island, and the average bottle price is higher than any other region. It is probably the most sustainable part of the Aussie wine industry, given its relatively untapped potential and consistency of quality.There's no denying that the Pinot Noir, Chardonnay, sparkling and aromatic whites are up there with the best.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Slow Cooked Casserole
- 800g chuck steak, diced
- 4 Desiree potatoes, cubed
- 4 carrots, trimmed, sliced
- 415g can diced tomatoes
- 2 tablespoons tomato paste
- 1/4 cup gravy powder
- Crusty bread, to serve
- Preheat oven to 130°C. Place meat, potatoes, carrots, tomatoes and tomato paste into an ovenproof casserole dish. Mix well to combine.
- Cover with a lid. Bake for 3 hours 45 minutes, stirring once or twice during cooking.
- Remove casserole from oven. Gradually add gravy powder, stirring constantly to prevent lumps from forming. Return to oven. Cook, uncovered, for a further 15 minutes.