Lake Chalice "The Falcon" Marlborough Pinot Gris 2018 - AUSVERKAUFT

Region: Southern Omaka Valley and Waihopai Valley, Marlborough

Vineyard(s):
Omaka and Eyrie Vineyards

Barrique?
No. Upon harvesting, all grapes are transported and pressed without delay to minimise skin contact and retain freshness. Cool fermented in stainless steel for added vibrancy and crispness.

Winemakers comments:

All fruit was crushed and pressed immediately after harvest before undergoing cool fermentation for a fresh vibrancy and developed aromatics.

APPEARANCE: Clear pale straw
BOUQUET: Rockmelon and stewed green apples
PALATE: Fresh orchard apples and pears with a warm orange note and soft lemon blossom finished against a balanced acidity

Enjoy now or over the next three years.

Vintage notes:
January recorded the hottest temperatures Marlborough has experienced, followed by a month of rainfall. Despite these challenging weather conditions the fruit ripened nicely on the vines, vines, 10 days earlier than normal delivering clean, ripe and intensely flavoured fruit. 10 days earlier than normal delivering clean, ripe and intensely flavoured fruit.

Your favourite recipe for this wine: Pulled pork tacos (Entweder unsere Carnitas oder nach Anleitung die etwas einfacher zuzubereitenden Tacos mit würzigem Pulled Pork und Pfirsich-Salsa )

or

Pears with gorgonzola pasta
 Ingredients
Serves: 2
•    280g penne pasta
•    2 tablespoons butter
•    1/2 cup grated Parmesan cheese
•    3 tablespoons crumbled Gorgonzola cheese
•    1/2 cup thickened cream
•    1 large pear, peeled and cubed
•    1/2 cup chopped toasted walnuts
•    1 pinch ground black pepper to taste
•    
•    Directions
Preparation:10min  ›  Cook:15min  ›  Ready in:25min
•    Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes; drain.
•    Return the drained pasta to the pot; stir the butter, Parmesan cheese and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.