A rather delicious Saturday night with the isolated family starting with a young but rich and delicious Saint Peray from Alain Voge, served with baked salmon wrapped in Parma ham, lentils and spinach. Beautifully produced, certified organic and biodynamically managed, made from 100% Marsanne grapes and vinified in 228 and 400-litre oak barrels, with 30% new wood. It is also aged on its lees for 16 months. What a stunning wine.
Then with cheese, one of my personal favourite producers from NZ, Seresin and a 2011 Rachel Pinot Noir, which is possibly the best red I’ve had so far this year.
Cherries and chocolate flavours, with soft tannins, this wine is almost perfect now. Named after Michael Seresin’s mother, there is enough fruit for just one bottle per vine. The fruit is handpicked, destemmed and fermented with wild yeasts. Again organic and biodynamic