Pinot and chocolate, two of my favourite things for a night in! I received this new release Bird on a Wire sample from winemaker, Caroline Mooney (thank you) recently. There were only 133 dozen cases produced, so I feel privileged to be one of the lucky ones to taste it.
The fruit come from Tibooburra in the Yarra Valley in Victoria and the grapes were handpicked. For the wine nerds out there, here are the technical notes of the process:
From the two tonnes of fruit picked, 25% was whole bunch fermented and the balance destemmed and crushed. The cap and temperature were carefully managed and then pressed after eight days.”
This bottle retails for $55 and the suggested food matches are: ‘duck confit with tartiflette and green beans, semi-hard goats cheese or mushroom risotto’. Yum, who is hungry and thirsty now?
Our food match wasn’t as decadent as those recommendations, but the dark chocolate ginger balls still went pretty well 😉 Here are our notes on this Yarra Valley Pinot:
It’s a light ruby red colour in the glass. Notes of cedar wood, black cherries and vanilla spice rise from the glass. While in the mouth it’s juicy, vibrant and has a bit of a ‘lemon drop’ acidity to it. The hints of tannin in there, suggest it’ll age for a bit too!
I was sent this bottle as a sample direct from the winery.
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy!