The Borrowed Cuttings story
Described by chefs as a masterstroke wine match for our oyster portfolio, the 2016 Australian release of Borrowed Cuttings Piquepoul Blanc went out to premium restaurants during July 2016. Exclusively for our oyster chef clientele, the project to get the piquepoul blanc variety as the perfect match for our oysters lifts the game to world heights.
We were gobsmacked by the centuries-old pairing on first encounter with piquepoul at Bouzigues, France, during regular visits to the local oyster trellises. The second shock came discovering that the variety didn’t exist in Australia and nobody knew anything about it. Perhaps a sad benchmarkof haphazard oyster offerings, despite Australia possessing the finest native oysters in the world.
The particular piquepoul blanc cuttings we 'borrowed' were personally selected at a Languedoc coast vineyard and brought into Australia by Steve many years ago. The variety not only is a masterstroke match for oysters but also sashimi, and even the stronger flavours of native Murray Cod.
The wine opens with a huge floral fruity nose and has an almost buttery texture embracing the luscious cream of the oyster. Even many minutes later a subsequent sip of Borrowed Cuttings Piquepoul Blanc re-triggers an oyster umami tsunami on the palate.
Limited stocks are available only through our exclusive, loyal Moonlight Flat Oysters client base. Ask your sommelier, and raise a glass to the new chapter of sophisticated oyster indulgence across the nation, disrupted by the Moonlight Flat Oyster Company.