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    Te Whare Ra 'Toru' 2019

    Te Whare Ra 'Toru' 2019

    Sale price
    $25.99
    Regular price
    $25.99

    Toru (which means “three” in Maori) is an aromatic blend we first created over 12 years ago and was the first of its kind in New Zealand. It is a delicious, co-fermented “field blend” of three varieties - Gewürztraminer, Riesling and Pinot Gris. We are passionate about these classic Alsatian varieties and we spent a great deal of time coming up with the right proportions in the blend. We were aiming for a wine that displayed the essence of all three varieties, whilst creating a distinctive and interesting wine in its own right. It has the aromatic spice and weight of Gewürztraminer, the structure and length of Riesling, and the great texture of Pinot Gris.

    Region

    Specifications

    • Cellaring

      2-5 Years
    • Varieties

      Gewurztraminer Blend
    • Vintage

      2019
    • Alcohol Content

      13.5%
    • Farming Practice

      Organic
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Critic Reviews (1)

    Nick Stock

    93 points | October 2019
    This certainly leads with the fragrance and soft, pillowy, tropical fruit of gewurztraminer. The palate has such smooth, fleshy-fruit presence, really stunning lightness and playful, fresh flavors. A blend of 75% gewurztraminer, 16% pinot gris and 9% riesling.
    This certainly leads with the fragrance and soft, pillowy, tropical fruit of gewurztraminer. The palate has such smooth, fleshy-fruit presence, really stunning lightness and playful, fresh flavors. A blend of 75% gewurztraminer, 16% pinot gris and 9% riesling.

    Showing 1-1 of 1 review

    Organic

    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
    $25.99
    Regular price
    $25.99
    GST included.
    $25.99 per bottle