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Waterstone Pinot Noir
Dark plums, cherry, cola and leather are present in this wine's aroma. The soft vanilla tones from the oak blend perfectly with the intense fruit core and soft tannins, providing complexity and balance and leading to a lingering finish.
Our Normal RRP: £21.99
Product Description
A collaboration between veteran winemaker Philip Zorn and longtime wine executive Brent Shortridge, Waterstone Winery was formed in 2000 when the two men were introduced and discovered a shared interest in creating luxury wines at affordable prices. Bringing together their previously established relationships with Napa Valley growers and vintners, the pair set out to develop balanced wines of varietal character through intelligent sourcing. Preferring to focus on the wine itself rather than the accumulation of land and facilities, Zorn and Shortridge own no vineyards themselves, nor do they own the facility where their wines are made. Dedicated winemaking, strong relationships with top growers and long-term grape contracts are the keys to Waterstone’s quality and success. By sourcing grapes from Napa Valley’s climatic zones that best suit their development, Waterstone produces balanced wines that are earnest expressions of both the grape and the land from which it comes.
Brilliant raspberry color. The nose is wonderfully fresh and complex with scents of cherry and plum with accents of earth, clove, allspice, and oak with hints of campfire embers. The palate echoes the nose delivering beautiful contrasting flavors of sweet and tart cherries with hints of tar, oak, vanilla bean, and brown baking spices.
Grower: Waterstone
Grape Variety: Pinot Noir
Style: Smooth and Complex
Country: USA
Appellation: Carneros
Vintage: 2012/13
Closure: CORK
Alcohol: 13.7% ABV
Bottle Size: 75cl
Roasted Aubergine ( Egg Plant )with Walnut Salsa
Cooking Time: 02 hrs 00 mins (approx.)
Number of Servings: 4
INGREDIENTS
2 large aubergines
4 tbsp olive oil
coarse sea salt and freshly ground black pepper
For the salsa //
85g/3oz walnuts, chopped
60g/2¼oz pickled walnuts, chopped
1 tbsp walnut pickling liquid
2 tbsp cider vinegar
1 garlic clove, crushed
¼ tsp chilli flakes
2 tsp walnut oil
1 tbsp chopped parsley
1 tbsp chopped coriander
75g/2¾oz goats’ cheese, crumbled
seeds from ½ pomegranate
1. Preheat the oven to 230C/450F/Gas 8.
2. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern.
3. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper.
4. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown.
5. Meanwhile, make the salsa.
6. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt.
7. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely.
8. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds.
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