Moondarra Studebaker Pinot Noir 2018
- Textured, savoury
This is a smidge left of centre, to be found in that sweet spot where well-established convention and delight in zany exploration meet. Pinot noir it most definitely is, but the colour in the glass reveals its spirit. Cloudy like a berry smoothie, this is fun and juicy as one, too. Pushing the boundaries of unfined/unfiltered wine gives crunchy texture and mouthfilling smashability. The Court of Master Sommeliers may not turn their backs on Burgundy any time soon, but this’ll be a much better friend to you with a picnic in the park. Think raspberry liqueur, cherry jam, and savoury prosciutto notes to enjoy on a sunny day.
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.
From Phillip Island to Strzelecki Ranges, Gippsland is quite a big region, and home to some of the finest Pinot Noir this side of the solar system. From Bass Phillip (Australia's most expensive Pinot, anyone?) to Bellvale (a brilliant relative newcomer), there are many reasons to visit this beautiful maritime appellation.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 50g/2oz unsalted butter
- 1 garlic clove, crushed
- 200g/7oz asparagus, blanched, cut into bite-sized pieces
- 150g/5oz fresh peas, podded
- 100g/3½oz frozen soya beans, defrosted
- 100g/3½oz baby spinach
- 450g/1lb cooked tagliolini or tagliatelle (a few tablespoons of cooking water reserved)
- 1 lemon, juice and zest
- large handful fresh spring herbs, including mint, basil, dill and parsley, chopped
- salt and freshly ground black pepper
- To serve
- 25g/1oz hazelnuts, toasted and lightly crushed
- parmesan shavings, or similar vegetarian hard cheese shavings
- olive oil, for drizzling
- Heat the butter in a pan, add the garlic and fry for one minute.
- Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.
- Add the pasta and a little of the cooking water to the pan and stir to combine.
- Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.