Pinot Noir lovers, let us introduce you to one of our favourites …
Below & Above Pinot Noir, Pemberton
As Autumn sets in, we start to see our wine lovers love our Pinot Noir that little bit more than normal. Orders online increase and our tasty in-house dishes soon get accompanied by a beautiful glass of red.
Pinot Noir is one of the most versatile wines to pair with food, from fresh Autumn vegetables to rich paté, you can serve this wine with a huge range of dishes. The wine’s perfect balance of bracing acidity, sweet fruit, and complex aromatics make it a joy to drink on its own or paired with nearly any dish. And this month we’re featuring our very own Below & Above Pinot Noir 2013, accompanied with a recipe we love!
Why Below & Above Wines?
All of the Below & Above wines are entirely from their single vineyard at Thella Estate in Pemberton and are sustainably grown. The wine is taken from naturally low yield vines, and uses only the best five per cent of the 34 hectares under vine. This creates a distinctly ‘small batch’, precious wine for you to enjoy!
Infact, Thella Estate was identified early by Western Australian viticulture pioneers as one of the best patches of dirt in the state for growing Chardonnay and Pinot Noir due to a complex and specific interaction of environmental conditions. It’s one of the best!
And why the 2013 Below and Above Pinot Noir?
The 2013 Pinot Noir is distinctly fruit-forward with fragrant dewy rose and underlying exotic spices, and supple and balanced layers of dark, red cherry fruit, strawberries and cream offset earthy notes. Regarded as a light to medium bodied wine; French Oak and perfectly groomed tannins create a long, elegant finish and smooth mouth feel.
It’s delicate. It’s fragrant. It’s lively. And it’s perfect for Autumn drinks with friends as the seasons start to change.
The 2013 Pinot Noir was hand-picked at first light on 1 March 2013 and bottled on 6 March, 2014. Total of 3,300 bottles.
This batch of wine was gently pressed into 500 litre French Oak puncheons: 1/3 new, and matured on the lees for 10 months to create our spicy and perfumed-style Pinot Noir. It’s been crafted with love and you can taste this in every sip!! Buy it here.
The perfect pairings
You’ll find this grape a perfect match with duck, casseroles and stews like Beef Bourguignon! Also great with fish and pasta dishes.
Why not try our perfectly paired recipe, Beef Bourguignon below?
If you’d like more information on the perfect Pinot Noir or grape to suit your taste, email us on [email protected] or visit our online store today. Afterall, we’re here to help you!
- 1.6kg/3lb 8oz good-quality braising steak (chuck steak)
- 4-5 tbsp sunflower oil
- flaked sea salt and freshly ground black pepper
- 200g/7oz smoked bacon lardons or smoked streaky bacon, cut into 2cm/¾in pieces
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 75cl bottle red wine
- 2 tbsp tomato purée
- 1 beef stock cube
- 2 large bay leaves
- 3 bushy sprigs thyme
- 25g/1oz butter
- 450g/1lb button onions, or 24 baby onions
- 300g/10½oz button chestnut mushrooms, wiped and halved or quartered if large
- 2 heaped tbsp cornflour
- 2 tbsp cold water
- freshly chopped parsley, to garnish
- Cut the braising steak into chunky pieces, each around 4-5cm/1½-2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.
- Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Preheat the oven to 170C/150C (fan)/Gas 3.
- Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5-6 minutes, stirring often until softened. Stir the garlic into the pan and cook for one minute more.
- Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ -1¾ hours, or until the beef is almost completely tender.
- While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin.
- A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about five minutes, or until golden-brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2-3 minutes over a fairly high heat until golden-brown, turning often.
- Mix the cornflour with the water in a small bowl until smooth.
- Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon, if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.
- To serve, remove the thyme stalks. Sprinkle the casserole with freshly chopped parsley and serve.
Pinot Noir lovers …. Enjoy!