I expected this to be more challenging. It’s orange wine, after all. But it’s less challenging, more delicious like a lovely rosé with some herbal complexity thrown in. Floral and citrusy like a good dry fruity cocktail aperitif, with the palate chalky and drying. The team from Cambridge Road reckon you should have this with pink grapefruit and grilled squid, so as they say: “send out the divers and marry with the fruits of the sea!”
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
- 43% Pinot Noir, 28% Pinot Meunier, 13% Riesling, 12% Pinot Grigio, 4% Sauvignon Blanc
- Serving Temp.
This Pinot dominant blend speaks of the limestone driven subsoils of its origin. I've woven in small amounts of Riesling and Sauvignon Blanc to tune perfume and structure. All components have been wild fermented in 300L neutral oak barrels. The Pinot Gris component spent a full month immersed with its skins and seeds before barrel aging adding a fine spice and structural intensity to the palate. The wine has been bottled without filtering or any fining additions, just a very low sulphite addition (19ppm).
Cambridge Road Vineyard were established in 1986, with the intent of making world class reds, specifically syrah and pinot noir from the Martinborough region. They use biodynamic and eco-farming principles, as well as minimal winemaking intervention to ensure, as they put it, that they have “healthy living wines” with “purity of voice”. Funnily enough, to an Aussie palate, the wines that emerge seem to be more approachable, less overly exuberant fruit or that distinctive Kiwi charry oak. More subtlety, structure and style. The wines are good, and they do tell a story. They tell a story of care that follows through from a real sense of place. That place tastes good.
Anyone who's ever tried Martinborough pinot noir will shout its praises from the rooftop... at least, anyone who's not a Marlborough diehard. There seems to be a nice rivalry in the pinot stakes between the two regions, with Martinborough producing more structural (some would say "Burgundian") styles, as opposed to Marlborough's fruity flavour fests. If you see one, nab it. Also keep an eye out for the aromatic whites.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.