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Domaine Lucci Vino Rosso
When does “White + Red ≠ Pink?” When Anton Von Klopper says so! The 'Vino Rosso' moniker is a bit misleading as the wine is made from 60% white varieties with the remainder being Sangiovese and Merlot. This is rosé from another galaxy!
Our Normal RRP: £15.99 now £14.99
Product Description
Where to begin…traversing high into the Basket Range of the Adelaide Hills, one makes the nauseous winding drive arriving to unmarked property with steep sloping hills and what appears to resemble something out of ‘Deliverance.’ Sheep wander, rusted (and unused) winemaking and farming equipment dot the landscape, wild yeast get a little more wild here. This is only the beginning. This is a story. A story of a South African born, hospitality industry workingman turned ideological winemaking savant. This story like most, isn’t that simple. Like everything with Anton Von Klopper, winemaker & founder of Lucy Margaux/Domaine Lucci, things appear very simple on the outside but once one peels the skin back from the onion there are layers and layers of the ‘other,’ the good stuff that is. Anton is a polarizing figure. One that exudes confidence bordering on hubris though has the sincerity of your grandmother at his core. He loves to be on stage in front of others, maybe a bit too eccentric for most. That said his ‘stage persona’ appears to be his way of deflecting those that flat out don’t ‘get him.’ While his aberrant nature is a complete turn-off for the masses and a rallying cry for the blind & devoted ‘naturalists’ of the wine world, it is his soft side and authenticity that are the core of the man and the soul of the wines that he crafts.
Flavours of fresh-cut flowers, a Rhone styled wine that is spicy, rich, vibrant and rustic. It is deep red and intense with mulberry, white pepper, star anise aromas and a spicy palate held together by leathery tannins. Soft and slurpy with a little of the distinctive funk that often accompanies non-interventionist winemaking.
Grower: Lucy Margaux Vineyards
Grape Variety: Sauvignon Blanc / Merlot / Sangiovese
Style: Rich and Vibrant
Country: Australia
Appellation: Adelaide Hills
Vintage: 2013/14
Closure: CORK
Alcohol: 12.9% ABV
Bottle Size: 75cl
Smoked Chicken and Scallion Risotto
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
200g/7oz risotto rice (such as Arborio, Carnaroli or Vialone Nano)
600ml/1lb 5oz chicken stock
2 tbsp olive oil
2 banana shallots, finely chopped
100ml/3½fl oz dry white wine
320g/11oz smoked chicken breasts, chopped
2 spring onions, white part trimmed away, green part finely chopped
2 tbsp mascarpone
2 tbsp grated parmesan
4 tsp butter
To serve //
drizzle olive oil
handful flatleaf parsley, leaves chopped
1. To prepare, bring a large pan of salted water to the boil. Add the rice and cook for five minutes. Drain well, then spread out onto a lightly oiled tray.
2. Allow the rice to cool slightly, then cover with cling film and set aside until ready to cook.
3. When ready to cook, bring the stock to the boil in a pan. Reduce the heat to a low simmer.
4. Heat the olive oil in another span.
5. Add the shallots and stir over medium heat for 3-4 minutes, until the shallots are beginning to soften.
6. Add the part-cooked rice and stir well. Stir frequently for a couple of minutes.
7. Add the white wine and bring to the boil. Cook, stirring constantly, until almost all of the wine has reduced.
8. Add a third of the stock and cook, stirring occasionally, until the rice has absorbed all of the liquid.
9. Add another third of stock and stir again until the liquid has nearly all been absorbed by the rice.
10. When the stock has been absorbed, taste the rice to see if it is cooked but still al dente. If not ready, add a little more stock and cook for a few more minutes.
11. Remove the pan from the heat. Add the smoked chicken and spring onions and stir to mix well.
12. Add the mascarpone, parmesan and butter and stir to combine and melt.
13. Season, to taste, with salt and freshly ground black pepper.
14. To serve, spoon equal amounts of the risotto into four warmed bowls.
15. Drizzle over a little olive oil and sprinkle over the chopped parsley.
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