Meadowbank Pinot Noir 2018
- Medium bodied
Those in search of the holy grail of the wine world (yes - it’s pinot noir!) will have no problem discovering this en route. This is a seriously good pinot with no shortage of thought behind its production. There’s three lots of picking over two weeks providing freshness from the first pick, body from the second and the third pick is fermented with 50% whole bunches to add further complexity.
The result is sublime and those three different picking dates show. There’s plush fruit on the nose - with beautiful briary brambly notes from the whole bunch. The palate follows suit finishing with tart, lip-smacking acidity that drives a gorgeous line and length. This is bright, fresh - and seriously good gear.
“Vines planted '87, 9 months in oak. Fragrant red fruits/flowers, the silky yet focused palate capturing all the primary fruit flavours that will burst into flower 3-5 years down the track. Unimpeachable balance and length.”
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.
3 picks from the 1987 planted Pinot Noir Block over the course of two weeks. 1st pick for freshness, second and third for body and whole cluster inclusion.The third pick is fermented with 50% Whole Bunches. Natural yeast, 12-14 days on skins, delestage early, pigeage late then pressed off whilst still fermenting to French Oak barriques, ~ 10% new only. Natural MLF, matured on lees for 9 months, racked and bottled with no fining and minimal sulphur. Medium red/purple colour with a clean, fragrant, whole bunch spiced strawberry aromas so typical of the vineyard. The fruit character follows through here on the palate with stern tannin heightened by bright, natural acid.
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...
- 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.