There's a particular kind of Sunday that calls for lamb shoulder — slow-roasted, falling off the bone, the kitchen warm while it's cold outside. Here in Central Otago, that's most of our winter. And the wine that belongs next to it is our 2023 Mount Michael Pinot Noir.
The Wine: 2023 Mount Michael Pinot Noir
This is a Pinot Noir with real character: red cherry and wild bramble carried through on a palate of ripe red fruit, fine tannins, and a thread of spice and earth. It's balanced and long, with the kind of finish that invites another glass.
The fruit was hand-harvested from our Alexandra, Locharburn and Gibbston vineyards, then pressed gently and left to ferment naturally on its wild yeasts — our way of letting each vineyard speak for itself rather than shaping the wine ourselves. It spent nine months in French oak, a quarter of it new, to add depth without getting in the way.
Region: Central Otago
Subregions: Queensbury, Gibbston, Earnscleugh, Pisa
Vintage: 2023
Alcohol: 13%
Cellaring: Up to 2033
TA: 5.7
PH: 3.65
Stephen Wong MW at The Real Review recently gave it 92 points and a Silver Medal:
“Sweet-spiced cherry and blackberry flavours reside in the heart of this mid-weight, perfumed pinot. Hints of dried flower, cinnamon oak and rosehip tea add complexity to the otherwise fruit-driven core. The tannins are ripe but grainy at this stage, providing a gentle grip across the palate. Ripe and fruity without being a blockbuster, this well-made wine is approachable now but will continue to gain complexity over the coming years.”
In plain terms: it's a wine with real fruit character and just enough grip to stand up to a hearty meal — not one to save for a special occasion, but one to open with dinner tonight.
Why This Wine Works With Lamb Shoulder
The red fruit and gentle spice in this Pinot echo the sweetness of roasted root vegetables, while its fine tannins cut through the richness of slow-cooked lamb — each sip resetting your palate for the next bite. The garlic and herbs in the lamb itself pick up the wine's own earthy, spiced notes, while the Pinot's fruit keeps the richness of the shoulder in check rather than getting flattened by it. It's the kind of pairing that works equally well after a day on the slopes or a long one at work.
Garlic, Herb & Lemon Lamb Shoulder
Recipe from our friend Gabi at The Kitchen Garden
Serves 6–8
Ingredients
- 2–3kg lamb shoulder, bone in
- Salt and pepper
- 2 whole bulbs garlic
- 1 lemon
- Rosemary, sage and thyme
- 250ml beef or vegetable stock
- 250ml white wine (Chardonnay works best)
- Your favourite vegetables for roasting (potatoes, pumpkin, kumara, parsnips, carrots)
Method
- Preheat the oven to 200°C.
- Using a small vegetable knife, make small incisions all over the lamb and push a garlic clove into each. Season generously with salt and pepper.
- Bundle the herbs together and place in the oven tray, then lay the lamb on top. Halve the lemon and remaining garlic bulb and add to the tray. Pour in the stock and wine, then place in the oven.
- Roast at 200°C for 30 minutes, then reduce to 170°C for 1.5–2 hours. The liquid may reduce or cook off — top it up as needed to keep the lamb moist. Spoon the cooking liquid over the lamb every 30 minutes if you like, though it isn't essential.
- After 1.5–2 hours, turn the oven back up to 200°C for a final 30 minutes to brown the lamb. This is also the time to add your vegetables to the oven to roast.
- Remove the lamb from the oven and tray, and rest in a warm place loosely covered with foil for about 30 minutes. While it rests, make a gravy from the leftover tray liquid and finish roasting the vegetables.
- To serve, carve the lamb and arrange on a platter with the roasted vegetables. Pour the gravy into a jug and bring everything to the table.
Ready to try the pairing yourself? Shop the 2023 Mount Michael Pinot Noir and have it delivered straight to your door.