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Neil Prentice started his career as a “wine waiter” in the 1980’s. Once introduced to the fine wines of Burgundy and reading about their biodynamic practices, he was determined to follow in a similar vein. Today his farm is very biodiverse with cattle as well as grapes. Even though he does not like to call his farming biodynamic, all of his wines have that signature “funkosity” to them.
The Studebaker Pinot Noir by Moondarra is very accessible and easy drinking. Only destemmed and crushed fruit has been used making this wine and it is matured on larger format oak. This wine is soft and supple with gentle tannins and naturally bright acidity. Think bright sour cherry and cranberry with funky earthy notes and refreshing finish.
The winemaker himself recommends this with Duck Tataki, but it will work with most aromatic poultry dishes.