Thankfully, for the more corkscrew challenged amongst us, it is bottled with a screwtop, which only requires the application of twisting to remove.
Served at a neatly warm 14 degrees, the Pinot is dark on the nose with smells of cherry and bramble fruits, with maybe a hint of the strawberry.
Quite silky in the mouth, with layered floras, some spice – gentile – fruits again and a juicy acidity.
Such wines can be laid for ten years – and will improve accordingly.
All in all, a very satisfying glass that lends itself to a special occasion.
For food pairing, those in the know speak of New Zeland’s excellent softer cheeses – think the kiwi equivalent of French brie – or perhaps the scallops caught off the coast.
But my love is steak, and the best steak in the world is the incredible chuleta chop from the Basque region of northern Spain. Astonishingly, this beef is raised for 18 years (rather than the normal 3) and reaches a simply enormous size.
The Pinot went down exceptionally well with a 1kg sharing steak, served with the traditional charred basque-style peppers.