2007 Pinot Noir

A soft, supple wine that displays notable cherry and plum elements. Definite savoury notes of cinnamon and clove and distinct pepperiness is evident. A mid-weighted wine, that will develop further with cellaring. This Pinot will partner well with pasta dishes and barbecue meals.

• Lasagne of aubergine, courgettes, feta & eggplant, roast tomato sauce.
• Penne with ratatouille, olives, smoked cheddar and spicy sausage.
• Barbecued quail, pickled beetroot, onion jam, soft polenta.
• Grilled butterfly lamb leg steaks, tabbouleh, homemade bbq sauce.
• Blue Cod fillet roasted in pancetta with beetroot puree and spinach.
• Grilled Salmon steaks with soy ginger, accompanied by fragrant rice.

2006 Pinot Noir

A great mid-weighted Pinot Noir, that will partner especially well with pasta and meaty fish dishes.

Try accompanying with some of these following:

• Rag pasta with braised fennel, smoky Italian sausage and roast tomato sauce
• Monkfish roasted in pancetta with pinot noir gravy
• Soy marinade Salmon baked with ginger rice, accompanied with jasmine rice
• Forest mushroom, duck comfit and soft herb risotto
• Beetroot, goats cheese, Turkish fig and rocket leaf salad

2007 Pinot Gris

A great Pinot Gris to pair with food, especially good with ethnic / Asian influenced dishes.

Try some of these combinations:

• Potatoes baked with forest mushrooms, olive oil and Pinot Gris • Char Sui and/or Hoison barbecued pork strips
• Spicy chorizo sausage, pear, goats cheese and rocket leaf salad
• Scallops baked on the shell with orange, chilli, lime and ginger flavours
• Dukkah fried crumbed squid with lemon and olive aioli
• Crisp lettuce hearts pocketed with minced pork and spicy peanut dressing
• For something different, but successful: enjoy the Pinot Gris with some freshly baked ginger spice cake accompanied with your favourite creamy blue cheese and honeycomb.