Lake Chalice "The Falcon" Marlborough Pinot Gris 2020 *AUSVERKAUFT*
As we open the door and go inside your first breath is a blend of Burnt orange, mandarin peels, and spices. Hold that thought. That’s the beautiful aroma of this Pinot Gris.
Florale Duftigkeit, Birne und Pfirsich mit einer warmen Orangennote und zartem Schmelz am Gaumen. Exzellente Textur und im Abgang Zitronenblüte. Viel Spaß mit einem seriösen und dabei oberleckeren Pinot Gris aus einem Betrieb, der noch keine Fabrik ist!
Flaschengröße (Liter): 0,75
Weingut: Lake Chalice
Region: Neuseeland, Marlborough
Rebsorten: 100% Pinot Gris
Alkohol % vol.: 13
Säure g/l: 5,4
Restzucker g/l: 5,5
Schwefel mg/l frei(total): 38(90)
Lot Nr.: W32193
Haltbarkeit: Jetzt und über die nächsten drei Jahre (bis 2024)
Anbau: Conventional viticulture, certified sustainable under the Sustainable Winegrowing New Zeland (SWNZ) program
Serving Temperature: Best served 8-12ºC
Suitable for Vegans? Yes, Vegetarian Friendly
Allergene: Enthält Milch, Sulfite
Abfüller: Lake Chalice Wines, P.O. Box 970, Blenheim 7240, Marlborough, New Zealand
Einführer: Apell Weine, Martin Apell, Ahnatalstrasse 114 A, 34128 Kassel, Deutschland
Verantwortlicher Lebensmittelunternehmer: Apell Weine, Martin Apell, Ahnatalstrasse 114 A, 34128 Kassel, Deutschland
Region: Southern Omaka Valley and Waihopai Valley, Marlborough
Harvested entirely from the clay-rich soils of Marlborough’s southern valleys including our flagship Eyrie vineyard in the Waihopai Valley.
Conventional viticulture, certified sustainable under the Sustainable Winegrowing New Zeland (SWNZ) program. SWNZ Certified, 2019
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.
Winemaker: Chloe Gabrielsen
Are you up for a little culinaryadventure to this Danish bakery I know?
As we open the door and go inside your first breath is a blend of Burnt orange, mandarin peels, and spices. Hold that thought. That’s the beautiful aroma of this Pinot Gris. Now let’s indulge in one of those vibrant summer stone fruit pastries in the cabinet. The first bite, surprisingly, isn’t sweet. Instead, it’s simple and clean, a delicate balance of acidity with a cream-like texture in the mouth. It’s full of fresh-cut peaches, oranges, a little spice and with a slight sweetness to finish. You can’t help but take another bite just to make sure you got it all. Maybe one more. Do you feel like kissing the baker? That’s what you can expect from this easy-to-drink, Marlborough Pinot Gris.
Vinification: Crushed and pressed immediately after harvest before undergoing a cool fermentation to retain a crisp freshness.
Appearance: Light straw yellow.
Bouquet: Bright aromas of burnt orange, stone fruit,
mandarin peel and spice.
Palate: Complex array of peach, citrus and spice, the palate is textural and full from extended lees contact.
Enjoy now or over the next three years.If you can wait 5 minutes after buying it before twisting the cap off, you’ve exercised some real restraint...
The 2020 vintage in Marlborough was exceptional, with periods of long warm weather ensuring fruit quality was pristine.
Your favourite recipe for this wine: Perfect for delicate seafood such as pan-seared scallops, or smoked salmon.
Pears with gorgonzola pasta
• 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
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.