You can tell right off the bat that 2017 was a wicked vintage. Tassie weather can fluctuate so much, that a wine can taste totally different from one year to the next. Last year, this was ghostlike and ethereal, this year it’s back with a bang. You wouldn’t call it ‘big’, but ‘concentrated’, yes. There’s a lot of flavour in every tiny sip. Black cherries sit alongside hints of black olive, next to fragrant herbs and a sea-inspired brininess. Huon pine comes to mind on the finish, too. Awesome stuff, and well deserving of its points.
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Some of the country's highest quality and best value wines unarguably come from this wee island, and the average bottle price is higher than any other region. It is probably the most sustainable part of the Aussie wine industry, given its relatively untapped potential and consistency of quality.There's no denying that the Pinot Noir, Chardonnay, sparkling and aromatic whites are up there with the best.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Creamy mustard veal with pappardelle
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) thin veal escalopes
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup Bulla creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
- Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...