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Greywacke Pinot Noir
A seductively aromatic concoction of vine-ripened red and black berries lightly sautéed with dried oregano and some cloves. A highly perfumed, feminine style of Marlborough pinot with exotic fruit sweetness and a delicate smoky infusion. The palate is rounded with a fruit-cakey richness.
Our Normal RRP: £31.99 now £28.99
Product Description
Greywacke is the Marlborough label of Kevin Judd, and the fulfilment of a long held dream. The name Greywacke was adopted by Kevin and his wife Kimberley for their first Marlborough vineyard located in Rapaura, named in recognition of the high prevalence of rounded greywacke river stones found in the soils of the vineyard. Kevin registered the name back in 1993 with the vague notion that he might one day want to use it on a wine label of his own. This quality focused winemaking venture sources fruit from mature vineyards within the central Wairau Plains and the Southern Valleys. These prime viticultural sites are cultivated using yield restricting vineyard management techniques and intense canopy management regimes. A number of the vineyards are owned by the Sutherland family, while complementary grape parcels are acquired from additional select sites, all located within these sub-regions. The wines are made by Kevin at Dog Point Winery in the lower Brancott Valley, a facility extended to him by long-standing friends and industry colleagues, Ivan Sutherland and James Healy. Kevin’s signature vineyard photographs provide the unmistakable identity of the Greywacke range.
An intensely fragrant Marlborough Pinot – full of juicy black cherries and the sweet scent of homemade strawberry jam, intermingled with more savoury suggestions of smoked meats and a hint of sarsaparilla. The firm but finely structured palate blends red and black fruits with chary, smoky oak and rich licorice. This is a deliciously aromatic wine with concentrated varietal character.
Fresh Fettuccine with Chicken-Liver Sauce
Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 4 - 6
INGREDIENTS
1/2 pound chicken livers, trimmed
1 cup milk
1 tablespoon canola oil
1 large shallot, minced
1 garlic clove, minced
1 teaspoon chopped thyme
1/4 cup dry sherry
4 tablespoons unsalted butter, cubed
Salt and freshly ground pepper
1 pound fresh fettuccine or tagliatelle
2 tablespoons snipped chives
2 cups quartered grape tomatoes
1. In a medium bowl, cover the chicken livers with the milk and let stand for 1 hour. Drain and pat completely dry.
2. In a large skillet, heat the oil until shimmering. Add the chicken livers and cook over high heat until lightly browned on the bottoms, about 2 minutes. Turn the livers. Add the shallot, garlic and thyme to the skillet and cook until the shallot and garlic are fragrant and softened, about 2 minutes.
3. Add the sherry and cook, scraping up any bits stuck to the bottom of the pan, until the liquid is evaporated and the livers are cooked through, about 2 minutes. Scrape the mixture into a food processor and pulse until chopped. With the machine on, add the butter and puree until smooth. Scrape the chicken-liver butter into a bowl and season with salt and pepper.
4. In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Return the pasta to the pot. Add the chicken-liver butter, chives, tomatoes and the reserved pasta cooking water.
5. Bring to a simmer over moderately low heat, tossing until the pasta is coated with the creamy sauce.
Grower: Greywacke
Grape Variety: Pinot Noir
Style: Aromatic and Rich
Country: New Zealand
Appellation: Central Otago
Vintage: 2019/20
Closure: STELVIN
Alcohol: 14% ABV
Bottle Size: 75cl
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£173.94
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