Dawson & James Pinot Noir

Product Description

Dawson & James wines are the product of a great Australian friendship, combined with a shared passion for gastronomy and farming and an ambition to grow Chardonnay and Pinot Noir in Tasmania. The two friends met in Adelaide in 1976: Peter Dawson was a 21-year-old science student from Geelong whose first job in the wine sector was as a cellar hand with Thomas Hardy & Sons, working at their Mile End winery, where Tim James was the Production Winemaker. They struck up a remarkable friendship that has spanned three decades, working together for 20 years at Hardys. They have both since moved on to different projects but have collaborated again to produce their Dawson & James wines in Tasmania. The wines both come from the Meadowbank Vineyard, which is located around 60km north-west of Hobart. The area is characterised by its rugged topography and the fast flowing, pristine waters of the Derwent river. With a collective winemaking experience of more than 70 years, their interest in wine is much more than purely professional, and it was inevitable that at some point down the track, the two would work in collaboration.

The Pinot Noir offers great delicacy and balance. The bouquet shows aromas of ripe cherries and rose petals are complemented by the savoury oak influence. Complex and layered palate, with smooth tannins, a creamy texture and a wonderfully long finish.

Grower: Dawson & James
Grape Variety: Pinot Noir
Style: Savoury and complex
Country: Tasmania
Appellation: Derwent Valley
Vintage: 2014/15
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl

Char Siu Roasted Pork with Asian Wok Tossed Veggies

Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 2

INGREDIENTS

1x200ml jar char siu marinade
3 tbsp honey
1 garlic clove
1x1cm/½in piece of ginger
1 pork fillet
1 tbsp soy sauce
1 shallot, sliced
½ head broccoli
1 courgette
1 carrot
¼ red, yellow and green pepper (remove seeds and slice)
¼ garlic clove
small piece ginger
1 head pak choi
1 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil

1. Preheat the oven to 180C/350F/Gas 4.
2. Mix the marinade, honey, garlic, ginger and soy together.
3. Place the pork in the marinade and allow to sit for 12-24 hours.
4. Cut all the vegetables into bite-sized pieces.
5. Using a hot wok, stir fry the vegetables in a little vegetable oil.
6. Remove the pork from the marinade and seal in a medium hot pan.
7. Once the pork is sealed on all sides place in the oven.
8. Check it after 5 minutes then allow it to rest for 2-3 minutes.
9. Add the soy and oyster sauce to the vegetables. Once al dente add the sesame oil.
10. Remove the vegetables and place in a bowl.
11. Slice the pork and fan over the vegetables
12. Pour any remaining juice from the vegetables over the pork and serve.