2013 Pinot Noir
Newly released in 2017, this pinot was 100% grown, hand picked and small-batch fermented at Parkside Estate. It is light in colour with raspberry, cherry and caramel flavours underpinned by sweet brown spice notes. Fine tannins provide an appropriate structure that nicely balance the fruit driven finish.
Food Match: Pesto Palmiers
2 sheets of puff pastry, chilled
1 ½ cups basil pesto
25g parmesan cheese, grated
Spread each pastry sheet with basil pesto and parmesan cheese and season. Roll up ones side until you reach the middle the repeat with the other side. Place both rolls on a paper lined baking tray and freeze for 30 minutes. Remove and slice each into 1cm (or chunkier if you like) slices. Bake in a preheated 200 degree oven for 15-20 minutes, or until golden brown. Makes 24.
We like to use 2 different types of pesto to have a mixed batch of treats.
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