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Carrick Bannockburn Pinot Noir
A powerful, concentrated young wine, lively and textural with suggestions of dark cherries, spices, slightly smoky, toasty oak, savoury undertones and a hint of newly sawn timber. It finishes with supple, dusty tannins and a long aftertaste.
Our Normal RRP: £30.99 now £28.99
Product Description
Bannockburn, home to Carrick wines is found deep in the southern interior of the South Island of New Zealand in the wine region of Central Otago. Nestled at the southern end of one of the broad glacial river valleys surrounded by the Cairnmuir and Carrick mountain ranges. In 1993 Carrick’s first vineyard was planted with Pinot Noir, Chardonnay, Pinot Gris and Sauvignon Blanc on the north facing Cairnmuir Terraces surrounded by the waters of Lake Dunstan. On the Eastern side of Cairnmuir Road our vineyards produce Pinot Noir and Riesling. Situated on windblown loess soils the vineyards have low natural fertility encouraging the vines to grow their roots into the deep fractured schist layers resulting in wines of character and structure. Mindful of the special nature of the soils, Carrick is farmed using only organic practices. In order to produce exceptional wines; pruning, shoot positioning, shoot and fruit thinning, leaf plucking and picking are carried out by hand. There is extensive use of cover crops to encourage natural biodiversity and useful insects and we are rewarded by the numbers of beneficial birds that live in the vineyards. The “must” from the winery along with other organic material is composted and fed back to the vineyards. Carrick strives to make wines that speak truthfully of their vineyard origins. Our winemaker, Jane Docherty, works closely with our viticulturist Blair Deaker to make vineyard and winery decisions that will enhance the finished wines, as well as staying true to our organic values.
Chocolate, dark red cherry and layers of rich oak spice form the complex aroma of this wine. The palate is texturally driven with a richness and a density of flavour that shows sweet succulent fruit and exotic spice.
Grower: Carrick
Grape Variety: Pinot Noir
Style: Complex and Savoury
Country: New Zealand
Appellation: Central Otago
Vintage: 2015/16
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Poached and Fried Pork Belly with Pickled Cauliflower
Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4
INGREDIENTS
For the pickled cauliflower //
200ml/7fl oz white wine vinegar
75g/3oz caster sugar
1 tsp salt
½ tsp black peppercorns
1 small cauliflower, cut into florets
20 small shallots, peeled
20 pea pods
For the pork belly //
500g/1lb 2oz boneless pork belly
1 onion, cut into chunks
1 carrot, cut into chunks
4 sprigs flatleaf parsley
2 sprigs thyme
3 star anise
50g/2oz butter
1. For the pickled cauliflower, heat the white wine vinegar, sugar, salt and peppercorns in a pan over a medium heat until the sugar has dissolved.
2. Place the cauliflower and shallots into a bowl and pour over the hot vinegar.
3. Mix together, coating the cauliflower and shallots with the vinegar.
4. Set aside to pickle, ideally for at least an hour, preferably 24 hours.
5. For the pork belly, place the pork belly, onion, carrot, parsley, thyme and star anise into a large saucepan.
6. Fill the pan with cold water, so the pork is covered.
7. Bring to a boil, then turn down to a simmer and cook for 45 minutes.
8. Remove from the heat and place the pork belly between two heavy baking trays and place in the fridge for at least two hours to cool and set.
9. Cut the pork belly into 1cm/½in thick slices.
10. Heat a frying pan until hot, add a knob of the butter and pork and cook for two minutes on each side.
11. Repeat in batches, adding fresh butter for each batch.
12. Just before serving, bring a pan of salted water to the boil, add the peas and cook for two minutes until just tender then drain.
13. Open up the pea pods, but do not pop the peas out.
14. Add the peas in pods to the pickled vegetables and mix to combine.
15. To serve, place the slices of pork belly on the plate, then spoon the pickled cauliflower, shallots and peas alongside.
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£173.94
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