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    Giant Steps 'Yarra Valley' Pinot Noir 2019

    Giant Steps 'Yarra Valley' Pinot Noir 2019

    Sale price
    $32.00
    Regular price
    $32.00

    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

    96 points | August 2019

    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

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    Sale price
    $32.00
    Regular price
    $32.00
    GST included.
    $32.00 per bottle