|Enter Product Code||PACPNO16|
pinot noir 2016
This is pacha personified; earthy, moody, musky, full of bright red fruits. It's all flavour and fantasy with a long savoury finish.
100% pinot noir.
District of Origin of Grapes
100% Yarra Valley.
Hand picked and de-stemmed gently to avoid extracting bitter tannins, this fruit was cold soaked for 3-5 days, followed by fermentation in small open fermenters. The wine was then pressed to barrel for secondary ferment and maturation.
10 months in 20% new French oak and the balance in 2-5 year old French oak barriques.
Bright ruby red.
Bright wild strawberries entangled with vanilla panacotta and hints of dried thyme.
Flavours of sour cherry and hints of spice carry onto the palate. Pretty and lifted with beautifully balanced acidity, dusty tannins and good length.
Lamb cutlets charred on the bbq, finished with a generous drizzle of extra virgin olive oil and a heavy sprinkle of sumac.
Nina Stocker and Callie Jemmeson.
This wine is made with fruit grown on some spectacular vineyard sites in the Yarra Valley, comprising predominantly MV6 clone, with some 777 and a small parcel of 114 and 115. We use minimal additives or fining and aim to let the fruit shine through rather than clobbering all over it with heavy oak use or commercial winemaking techniques.
(sir fried wombat)
Wombat Saltado (stir fried wombat)
This pinot is pacha personified; earthy, brooding, musky. Full of the dark fruits. Full of flavour and fantasy, with a long savoury finish, and you on the menu...
Given cannibalism isn’t considered the ‘norm’ in these lands however, we’ve opted for another Australian delicacy, or perhaps a delicacy in the making. We apologise in advance to the all mighty wombat.
Adapted from the traditional Lomo Saltado (beef stir fry), we introduce Wombat Saltado. A hundred years before anyone had heard of Asian fusion cuisine, boatloads of Chinese immigrants arrived in Peru looking for work. The ingredients and techniques they added to Peru’s food vocabulary are probably best exemplified by this hearty hybrid stir-fry, in which beef (or in our case, wombat), tomatoes, chilli pepper, coriander and onions are blended in a pan with soy sauce and fried potatoes. Not a dish for the carb-phobic; it’s usually served over white rice.
If you’re having difficulty locating a willing sacrificial wombat, you could try it with beef.
1lb wombat steaks cut in thin slices
2 garlic cloves, finely diced
Salt, if desired
3 tablespoons vegetable oil
1 small red onion cut in thick slices
2 plum tomatoes cut in thick slices
1 seeded and ribbed aji amarillo chilli pepper cut in thin slices
2 tablespoons soy sauce
3 tablespoons red wine vinegar
1/3 cup fresh coriander, coarsely chopped
2 cups potatoes sliced or cut into chips
(or use frozen ready made chips)
Fluffy white rice, as a side dish
1. Season the wombat with garlic, salt and pepper.
2. Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time until browned on all sides. Cook about 10 minutes, depending on how high the heat.
3. Stir in the onion, tomato, chili pepper, and stir for about 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Stir in soy sauce and vinegar on sides of wok or pan. Mix everything. Add beef broth and boil. Taste for seasoning.
4. Meanwhile, cook up potatoes/chips however you prefer them - baked, fried.
5. Turn off the heat, add chopped cilantro and serve at once with potatoes and white rice.