|Enter Product Code||PACCHA16|
Vibrant, yet complex, this chardonnay oozes harmony and balance. Lemon and lime flavours are complemented by creamy notes, beautiful oak and crisp acidity.
District of Origin of Grapes
100% Yarra Valley.
All our chardonnay fruit is hand picked in the cool of the morning, then gently pressed, settled overnight and racked to barrels for fermentation. Some parcels underwent wild fermentation further enhancing the complexity and individuality of the final wine. Following fermentation the wine remained on yeast lees to add further layers and texture to the palate.
10 months in 20% new French oak puncheons and the remainder in 2-5 year old French oak barriques.
Pale straw lemon.
Roasted almonds and hazelnuts punctuated with freshly picked lemon verbena and creamy lemon curd.
Mouth-filling and vibrant with flavours of grapefruit, lemon and fire roasted nuts complemented by delicate oak, crisp acidity and a long creamy finish.
Slow roasted chicken breast with grilled onion puree, truffle braised lettuce and a spiced parsnip sauce.
Our winemaking techniques focus on retaining the bright, varietal and balanced flavours that our meticulous growers work tirelessly to achieve. We aim to make approachable, vibrant, textural and complex wines that can be enjoyed on their own or entertwine seamlessly with your favourite dishes.
Cisne de Brasa
Cisne de Brasa (roast swan)
Introducing Pacha’s Cisne de Brasa, the perfect chardonnay accompaniment. This Peruvian style roast is so delicious - and popular - that it’s now available in cities around the globe. It’s origins supposedly stem from a Swiss hotelier living in Lima in the 1950’s who created and perfected the dish over time, to serve in his restaurant, La Granja Azul.
This creation marked the beginnings of the golden age of this rustic style of cooking. The secret is marinating the bird in soy sauce (evidence of the strong Japanese and Chinese influence in Peruvian cooking), garlic and cumin, which gives the meat and skin a smokey, salty taste.
Outside Peru, it’s typically paired with french fries, but the more traditional accompaniment is fried yuka, a waxy tuber that has a pleasant chewiness and holds its own against the spicy dipping sauces with which Cisne de Brasa is typically served.If you don’t have a swan handy, then chicken will suffice, therefore making it ‘pollo a la brasa’.
1 - 2 swan breasts
(4 - 6 chicken breasts)
4 cloves garlic
1 teaspoon cumin
1 teaspoon sugar
2 teaspoons paprika
1 teaspoon oregano
1 packet Goya seasoning with coriander and annato (optional)
1 tablespoon aji panca chile pepper paste
1 tablespoon soy sauce
1 tablespoon vinegar
4 tablespoons vegetable oil
2 tablespoons chopped fresh mint leaves
2 - 3 tablespoons butter or olive oil
Salt and pepper to taste
1. Brine the swan (or chicken) breasts: place in a large bowl and cover with cold water. Add 2-3 tablespoons of salt and the juice of 2 limes to the water. Refrigerate overnight.
2. Prepare marinade: in a blender or food processor, mix together the garlic, mint, cumin, sugar, paprika, chille pepper, oregano, aji panca paste, sazon goya, vinegar, soy sauce, juice of 3rd lime and vegetable oil. Process until smooth. Season with salt and pepper to taste.
3. Drain swan breasts and place in a shallow dish. Cover with marinade, turning to coat. Let marinade for about an hour.
4. Preheat wood fire oven to 180 degrees celcius (wood fire flavour is an important part of this dish. Avoid a gas oven if you can). Heat butter or olive oil in a heavy skillet over medium-high heat. Saute swan breasts until browned on both sides.
5. Place swan breasts on a baking tray and finish cooking in the wood oven for 8-10 minutes, or just until it is cooked through (cut into a piece and check after 5 minutes in the oven - meat should be crispy out the outside, no longer be pink inside and juices should run clear).
6. Remove from the oven and serve with fried yuka, salad and/or hot chips!