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Flowers Sea View Ridge Pinot Noir
Delicate floral notes of rose petal and bergamot combine with hints of forest floor, earth and ripe cherry. Flavors emerge with raspberry, red current and dried cherry with hints of graphite and other minerals. The wine's texture is elegant and smooth across the palate with an enduring finish.
Our Normal RRP: £72.99 now £64.99
Product Description
Perched on top of soaring coastal ridges that border the Pacific Ocean, Flowers’ estate vineyards were some of the first planted on the “extreme” Sonoma Coast (1991). Flowers’ vineyards rise up just two miles from the rugged Pacific Ocean cliffs at elevations of 1,150 to 1,875 feet. The maritime breezes and coastal fog cool the vineyards during the heat of summer allowing fruit to fully mature with fresh, complex flavors and lively acidity. The well-known San Andreas Rift comes ashore nearby at Ft. Ross and is responsible for much of the geological movement in the region and has influenced both Sea View Ridge and Camp Meeting Ridge vineyards. The underlying, or parent material of the vineyard soils was once ocean floor. Through cataclysmic events of fault movements that generated great heat and pressure, the marine sedimentary rock was transformed into fault gouge material consisting of rocks like schist, shale, sandstone, greywacke, and greenstone. These ancient rocks and weathered soils help to control vine vigor on our estate and create wines of depth with bright fruit, earth, and mineral characteristics – wines that reflect a true “sense of place”. The last few years have seen a move towards sustainable vineyard practices and soon the vineyards will be biodynamically certified. The wines of Flowers are characterized by intensity of flavour but also by racy aromatics and acidity, elegance and finesse.
Deep red color with a brick rim. Aromas are floral and fruit dominant consisting of raspberry and bing cherry with subtle
hints of cedar, allspice and anise. The whole cluster element provides spiciness on the palate with smooth texture and
hints of minerality that leads to an acid-driven lingering finish.
Grower: Flowers Winery
Grape Variety: Pinot Noir
Style: Floral and Smooth
Country: USA
Appellation: Sonoma County
Vintage: 2011/12
Closure: CORK
Alcohol: 13% 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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