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Morlet Côteaux Nobles Pinot Noir
Very intense raspberry and kirsch flavors with earthy notes (graphite), rich, round and seamless with a very fruity lingering finish.
Our Normal RRP: £91.99 now £84.99
Product Description
Luc & Jodie Morlet produce vineyard designated wines. Meticulously farmed vineyards and low-intervention winemaking techniques produce powerful yet refined wines. By taking old world principles and adapting them to California, the Morlet style results in wines which are harmonious in their intensity, richness, complexity and refinement. It is this notion of harmony that inspired their label logo, based upon 19th century French artist Mathurin Moreau’s sculpture entitled, ‘L’Harmonie’. Handcrafted, the Morlet wines clearly display personality, seamless character and graceful ageing capability. The core of the Morlets’ endeavor is the eight-acre vineyard they planted on the Knights Valley bench, near Calistoga and facing the western slopes of Mount St. Helena. In addition to these family acres, they direct the farming under long-term contract on seven acres in the Sonoma Coast, Bennett Valley and Dry Creek as well as five acres in Oakville, Napa Valley. In St. Helena, near the family home, the wines are crafted and matured in a naturally cool cave, which was drilled into the volcanic rock. The production is limited to what they can make with their own hands.
Deep reddish-purple color in the glass. Aromas of spiced plums, plum sauce, spice, sweet smoke and lacquered wood. Soft in the mouth with a moderately rich core of darker stone and berry fruits with a smoky edge. Beautifully crafted.
Grower: Morlet Family Vineyards
Grape Variety: Pinot Noir
Style: Earthy and Soft
Country: USA
Appellation: Sonoma Coast
Vintage: 2012/13
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl
The New American Grilled Cheese
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 4
INGREDIENTS
4 cooked andouille sausages, sliced lengthwise in thirds
3 tablespoons butter, softened
10 ounces extra-sharp orange cheddar, 6 ounces shredded, 4 ounces sliced
8 large slices of sourdough bread
2 tablespoons Dijon mustard
4 ounces Monterey Jack, shredded (about 1 cup)
12 cornichons, halved, plus more for serving
1. In a large nonstick skillet, cook the sliced sausages over moderate heat, turning once, until browned, about 8 minutes. 2. Transfer the sausages to a plate and wipe out the pan.
3. In a bowl, stir the butter with the shredded cheddar cheese just until combined.
4. Spread the cheddar-butter on one side of each slice of bread; arrange them buttered side down on a work surface.
5. Spread the mustard on the bread and sprinkle the Monterey Jack over the mustard.
6. Top 4 slices with the sausages, halved cornichons and the sliced cheddar.
7. Close the sandwiches, pressing lightly and tucking in any stray cheese.
8. Place the sandwiches in the skillet, cover and cook over moderately low heat until golden on the bottom, 3 minutes.
9. Press with a spatula to flatten slightly, then flip the sandwiches, cover and cook until browned on the bottom, 3 minutes longer; lower the heat if the bread is browned before the cheese melts completely.
10. Transfer the sandwiches to a cutting board and let rest for 2 minutes, then cut them in half and serve with cornichons.
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£509.94
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