Stay in with Moorooroo | 2010 Dolce Far Niente Late Harvest Semillon

2010 Dolce Far Niente Late Harvest Semillon


After being harvested in late April from a small vineyard in Greenock, this honey-gold nectar was barrel aged for nine years to develop a soft, deeply layered palate.

With a gently spiced aroma, Dolce greets you softly. The palate sings with lemons and honey while the finish speaks to age, almond and sultana are balanced by a white nectarine lightness. This late harvest is free from fortification and botrytis allowing for a very gently sweet experience with a mellow, silky consistency that has a generous but crisp finish.

Enjoy Dolce as a compliment to your favourite cheeses, with summer fruits or almond croissants. This wine also pairs beautifully with sweet desserts such as poached pears, citrus tarts and cheesecakes. 

Inspired by the sweet wines of France and the concept of Dolce Far Niente. Take pleasure in idleness, where all that matters is living in the moment.


The Wine

2010 Dolce Far Niente Late Harvest Semillon

available now in cellar door and online

Drink with

Jodie’s Dolce Poached Pears


Ingredients

  • 6 pears
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • 2 star anise
  • 1 orange, thinly sliced 
  • 375ml bottle Dolce Far Niente Late Harvest Semillon
  • 1 cup water
  • 1/2 cup sugar
  • Cream to serve


Method

1. Peel pears leaving stem intact. Slice off the bottom of the pear to allow the pear to sit flat.

2. Place pears, cinnamon stick, vanilla bean, star anise and orange slices in a saucepan. Pour over Dolce Far Niente and water. Bring to a boil, then reduce heat to low and allow to simmer until pears are tender.

3. Remove pears from poaching liquid and put aside. Add sugar to poaching liquid in saucepan and simmer over a medium heat until the liquid is reduced by half.

4. Strain liquid, reserving orange slices but discarding spices. 

5. To serve return pears and orange slices to the syrup and heat over a low heat to warm pears through. Divide pears, orange slices and syrup between plates. Serve with a generous dollop of double cream.

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