Winemaker Damian North’s winemaking journey took him from the Yarra Valley to Oregon, to Margaret River and back to the Yarra. The prodigal son returns! And it’s a good thing he did, or we wouldn’t have this Yarra Valley pinot to drool over. You’ll be drawn in by the strawberry fruit that’s upfront and personal, framed with some attractive toasty notes with the oak coming into play. Herby. Crunchy. Poised. And pretty. Good stuff indeed.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
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...
- 1.25L (5 cups) water
- 2 vegetable or chicken stock cubes
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 200g small button mushrooms, quartered
- 100g Swiss brown mushrooms, sliced
- 330g (1 1/2 cups) arborio rice
- 1 tablespoon fresh lemon juice
- 40g (1/2 cup) shredded parmesan
- Fresh continental parsley to garnish
- Bring water and stock cubes to the boil in a saucepan over medium heat. Reduce heat to low. Hold at a gentle simmer.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the combined mushroom, and cook, stirring, for 3 minutes or until the mushroom is soft.
- Add the rice and cook, stirring, for 1 minute or until the grains appear glassy. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed. Add the stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Continue for 25 minutes or until rice is just tender and risotto is creamy.
- Stir in the lemon juice and half the parmesan. Top with remaining parmesan and garnish with parsley.