Cellar Door Price
$20.50
Region
Clare Valley SADescription
An unusual fusion of Clare Valley & Margaret River resulting in an intensely flavoured, complex yet elegant wine with distinct citrus, white peach & nectarine characters along with a subtle flinty note.

Wine Colour
On release the wine is a very pale straw colour with a youthful green hue.

Wine Bouquet
The wine has intense lifted aromas of melon and white peach with underlying subtle savoury notes from the French oak.

Wine Palate
The palate delivers well-balanced and evenly distributed fruit flavours of classic melon and peach along with underlying creamy notes from the lees stirring. Texturally, the wine has a retrained, tight structure overall and yet still displays a measure of subtle creaminess to the mid palate and rewards with well integrated oak. The Clare Valley parcel delivers mid palate fleshiness whilst the Margaret River component contributes the restraint and elegance that are typical of this region. Overall, the wine has a great palate line with length which lingers long after the wine is consumed.

Cellaring Notes
5 to 8 years.

Baked Pork with Chilli

Chilli, lemon and sea salt breathe new life into the classic pork baked dinner. Complement the mild slightly sweet tastes of the pork with your favourite Taylors Chardonnay; it’s soft acids will cut through any fattiness in the meat.

Ingredients

2.5kg to 3kg loin of pork
1/4 cup olive oil
zest of 1 lemon
1 fresh chilli, deseeded and chopped
1 ½ tbsp sea salt

Directions

Mix the lemon zest, oil and chilli and leave for an hour.

Preheat oven to 190º.

Use a paper towel to pat the pork rind dry, then brush the oil, lemon and chilli mixture over the pork. Season with sea salt.

Pour water into a large oven dish and place the marinated pork in the dish.

Bake for 2 – 2 ½ hours, until cooked right through, baste occasionally to keep the pork moist. Slice and serve.