The newest feature to Morgans Restaurant and Wine Bar for the holiday season includes two fine picked wines by our team. For the months of December and January, 2016 we will be featuring Kim Crawford Pinot Gris and Pinot Noir.
Read More for a full flavour profile.
Kim Crawford Pinot Gris
Enjoy a well- balanced Pinot Gris with ripe fruit flavours of pear, honeysuckle and hint of orange, the finish is soft and well rounded. A wine that delivers lingering flavourse of warm, spicy fruity and a bright, clean finish.
Sourced predominantly from the Wairau and Awatere subregions of Marlborough, this wine shows intense fruit aromas of pears, Braeburn apple, melon, and honey with hints of spice. An ideal wine by itself or paired with fresh seafood or Southeast Asian cuisine.
After harvest, the grapes were crushed and direct pressed with minimal skin contact. The clarified juice was then cool fermented to optimise varietal expression, flavour, and intensity. There was no wood and minimal skin contact. We used five different yeasts to ensure that we profiled the fruit and kept the fresh acidity.
FOOD PAIRINGS
An ideal wine by itself or paired with antipasto, fresh seafood, South East Asian cuisine.
TASTING NOTES
Colour: Pale gold.
Aroma: A delightfully aromatic nose of pear backed up with quince jelly and floral notes.
Palate: Fresh, crisp pears on the palate with a generous mouthfeel. Elegant and supple, a wine that delivers lingering flavours of warm, spicy fruit and a bright, clean finish.
Cellar: Two to three years with confidence.
Kim Crawford Pinot Noir
Bright fruit aromas of crushed berries and spicy oak preceded the rich and smooth palate. Soft tannins ensure that the wine is approachable in its youth, however, it does have structure to enable the wine to develop over the years.
Sourced predominantly from the Wairau and Awatere subregions of Marlborough, this wine shows intense fruit aromas of pears, Braeburn apple, melon, and honey with hints of spice. An ideal wine by itself or paired with fresh seafood or Southeast Asian cuisine.
After harvest, the grapes were crushed and direct pressed with minimal skin contact. The clarified juice was then cool fermented to optimise varietal expression, flavour, and intensity. There was no wood and minimal skin contact. We used five different yeasts to ensure that we profiled the fruit and kept the fresh acidity.
These grapes are from some of our favorite cool-climate vineyards on New Zealand’s South Island. We’ve used a wide variety of clones and rootstock, along with a mixture of soils and microclimates to ensure a balance of flavour profiles and exceptional quality.
This wine is enticingly aromatic showing notes of dark cherries and strawberries. Partially aged in French oak barrels for the alluring complexity of well integrated oak and fine silky tannins. Aged in a mixture of French oak barrels and tank for five months. Superb with herb-crusted lamb, mushroom risotto or all on its own.
FOOD PAIRINGS
Ideal with herb-crusted lamb racks, mushroom risotto, or enjoy all on its own.
TASTING NOTES
Colour: Medium depth with a bright ruby red colour.
Aroma: Bright fruit aromas of fresh crushed berries, hints of spicy oak, and some forest floor notes.
Palate: The palate is rich, with red berry flavours providing some nice fruit sweetness. Soft tannins ensure that the wine is approachable in its youth, however, it does have structure to enable the wine to develop over the years.
Cellar: One to five years.
View All of the offerings from Kim Crawford Wines.
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