Walter Scott La Combe Verte Pinot Noir
The resulting wine is a lush and beautiful example, layered with power and structure. The inviting bouquet suggests ripe red & black fruits, summer flowers and warm, earthy spice. The dense fruit, succulent tannins and vibrant acidity are evident on a long and voluptuous finish.
Our Normal RRP: £26.99 now £23.99
Product Description
FROM KEN & ERICA…. THE STORY OF WALTER SCOTT
We launched the winery 8 years ago on a hope, a dream and two very small retirement funds. Ken and I had both been working in the Oregon wine industry for over 30 years combined, ken on the production and distribution side, myself as a Sommelier and educator. We had met while Ken was selling me wine, and when we got together I encouraged him to follow his dream and launch the label that he had been thinking about for years. Over the last 8 years we continued to work full time, putting everything back into the business and doubling production each vintage. Today we sit at 3500 cases and are done growing. We both left our real jobs last year, focusing solely on the business and our daughter Lucy. We make Pinot Noir & Chardonnay and believe that attention to detail in the winery is incredibly important. Our goal is to produce clean, correct wines with tension and grace. We do our best to represent the individual terroir of each vineyard site, translating their personalities and allowing the character of vintage to shine through.
Dark garnet in colour. The bouquet offers aromas of black cherry, black raspberry, and spice. More expressive on the palate, with a real mouthful of luscious purple and black fruits dressed in matched tannins. The seductively silky texture is embraceable. Well-crafted, with some finishing intensity on the long finish.
Grower: Walter Scott
Grape Variety: Pinot Noir
Style: Aromatic and Mineral
Country: USA
Appellation: Willamette Valley
Vintage: 2018/19
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.
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