Bachelder Wismer-Parke 20 Mile Bench Pinot Noir
Distinctly Niagara, yet almost Burgundian in its suppleness and finesse, this Pinot Noir has perfumed red wild forest berries mingled with nuanced blackberry fruit, distinctive soft, ripe tannins and a silky mineral finish.
Our Normal RRP: £47.99 now £43.99
Product Description
Bachelder is a small winery with cellars located in three of the world’s classic cool-climate Chardonnay regions: Burgundy; Oregon and Niagara. We strive to make pure, mineral wines from the Chardonnay and Pinot Noir grapes, elegantly-respectful of their individual terroirs. We have been making Chardonnay and Pinot Noir for others since the mid-90’s, working for multiple Domaine wineries in all three regions, and now, with the Bachelder ‘3 Terroirs’ Project, we are honouring the regions we have come to know and love, by making our Chardonnay and Pinot Noir under our own name in all three wine regions. Thomas has worked for both Ponzi Vineyards and Lemelson in Oregon, and it is from the latter that he rents cellar space to make Bachelder. Lemelson Vineyards has a state-of-the-art gravity facility, and 60 hectares of organic vineyards that are amongst the most meticulously-kept vineyards in the entire Willamette Valley. Working with fruit from both the Sandstone and Volcanic (Basaltic) strata that predominate in Oregon, Bachelder is able to capture the fruit and coax out the stunning minerality of Oregon Chardonnay in all of its lacey purity.
Garnet red in colour. The bouquet shows aromas of plush, ripe red berry fruit. The palate is extremely poised, with silky tannins, vibrant fruit and racy acidity. Rich and complex, voluminous, silky and elegant. Surprising minerality and freshness on the finish.
Grower: Bachelder
Grape Variety: Pinot Noir
Style: Aromatic and Mineral
Country: Canada
Appellation: Niagara
Vintage: 2021/22
Closure: CORK
Alcohol: 13.5% 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.
£143.97 £131.97
4 in stock
Featured Products
-
Andeluna Pasionado Cabernet Franc
£116.97£107.97 -
Las Olas Malbec
£83.94£71.94 -
La Posta Vineyard Blend Malbec
£83.94£71.94 -
Snapper Rock Pinot Noir
£89.94£77.94 -
Snapper Rock Sauvignon Blanc
£77.94£65.94 -
Greywacke Sauvignon Blanc
£119.94£107.94
