From Giant Steps Winery - "The colours and tannin ripeness in the Pinot are some of the best we have seen, perfumes are fresh, palates are luscious and juicy. At final blending, we topped the tank with a few barrels of our incredible Pinot from the Tosq Organic vineyard in Central Otago, which has added a touch of structure to the blend. The only issue with the 2019 Pinot is there just isn’t enough of it!"
Region
Specifications
-
Varieties
Pinot Noir -
Vintage
2019 -
Bottle Size
750ml
Critic Reviews (1)
James Halliday
Hand-picked, wild yeast, co-fermented in small open fermenters with 50% whole bunches, matured for 5 months in large French oak vats. A very cleverly made wine (in terms of preplanning) that is yet another example of the intrinsic worth of this blend, red and black cherry, spice and pepper all held in a fine net of tannins.
Hand-picked, wild yeast, co-fermented in small open fermenters with 50% whole bunches, matured for 5 months in large French oak vats. A very cleverly made wine (in terms of preplanning) that is yet another example of the intrinsic worth of this blend, red and black cherry, spice and pepper all held in a fine net of tannins.
Showing 1-1 of 1 review
Food Pairings & Recipe
Food Pairing
• Crispy pork belly
Crispy pork belly
with Simon Johnson
INCREDIENTS
1 kg boneless pork belly
Simon Johnson everyday extra virgin olive oil
Falksalt natural sea salt flakes
baby chervil, to serve
Celeriac remoulade
1 c Simon Johnson classic mayonnaise
2 T Simon Johnson white balsamic
2 T Simon Johnson dijon mustard
1 head celeriac, peeled and shredded
sea salt and freshly ground black pepper
METHOD
1. Preheat oven to 160 C.
Using a sharp knife score the skin of the pork 1 cm apart.
2. Drizzle with oil and sprinkle with salt using your hands to rub the oil and salt all over the pork skin.
3. Place skin side down onto a metal tray and cook for 1 hour. Increase heat to 180 C and cook for another 30-45 minutes or until golden and crisp.
4. Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.
Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.
Expand recipe
Food Pairing
• Crispy pork belly
Crispy pork belly with Simon Johnson
INCREDIENTS
1 kg boneless pork belly
Simon Johnson everyday extra virgin olive oil
Falksalt natural sea salt flakes
baby chervil, to serve
Celeriac remoulade
1 c Simon Johnson classic mayonnaise
2 T Simon Johnson white balsamic
2 T Simon Johnson dijon mustard
1 head celeriac, peeled and shredded
sea salt and freshly ground black pepper
METHOD
1. Preheat oven to 160 C.
Using a sharp knife score the skin of the pork 1 cm apart.
2. Drizzle with oil and sprinkle with salt using your hands to rub the oil and salt all over the pork skin.
3. Place skin side down onto a metal tray and cook for 1 hour. Increase heat to 180 C and cook for another 30-45 minutes or until golden and crisp.
4. Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.
Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.
Shipping & Returns
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Returns
- Sale price
- $32.00
- Regular price
- $32.00