It’s light and frisky, with heaps of cherries and strawberries and plenty of whole bunch freshness. Make sure you chill on warmer days. This wine is vegan friendly and was bottled unfiltered with minimal additives. MV6 clone Pinot Noir was 2/3 whole bunch fermented wild for a little over one week. This was pressed directly to oak and later blended with a full carbonic maceration component (20%). The wine was aged in used Hogs Head barrels for three months then bottled early for freshness and vibrancy.
Region
Specifications
-
Varieties
Pinot Noir -
Vintage
2021 -
Bottle Size
750ml
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
- Regular price
- $168.00
- Sale price
- $149.94