I’m fascinated by critic reviews. Some people go into great detail about the colour of a wine, the green hues, how it changes toward the rim. Then uber-verbose descriptors that often repeat themselves. Ad. Nauseum. It’s sav blanc. You know the drill: it’s bright and pale white wine, it’s herbaceous, it has tropical fruit. I’d expect a half-decent one to have good balance - be finely poised if you like. Tell me something I don’t know. Tell me what’s unusual. Give me a story! You feel me?
Caythorpe was actually founded in 1880 by David Bishell, and five generations of Bishell’s have nurtured the farm 138 years into present day. Check out their site, there’s a beautiful picture of an old traction engine doing some farmy things. It started as crops and livestock, but these days, Caythorpe will only sell you wine or cherries. And of the wine, they only make savvy, riesling and pinot. The stuff we know Marlborough does really well. I love farmers turned vignerons - they don’t mess around.
In my eyes, it’d be a pretty thankless job tasting through hundreds of Kiwi tropical herb juice to nail down the top 25 of the year, but diehard savvy sipper Michael Cooper (the country’s most acclaimed wine writer) does just that every year. And he pegged this as one of them. Now that’s newsworthy. So no point in me being hypocritical and getting verbose. Love savvy? Buy the wine.
“Grown in the “heart of the Wairau Plains”, this clearly herbaceous wine has a strong presence. Fresh, aromatic, tangy and lively, it is medium-bodied (12.5% alc/vol), with good intensity of gooseberry and green-capsicum flavours, dry and crisp”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sauvignon Blanc
- Serving Temp.
Marlborough is the famous region that has rocketed NZ into the world wine scene. For good or for bad, the wine that hails from here is distinctive, exploding with aromatics and quality and balance are only improving. Located at the top of the South Island, there is no doubt that Marlborough is the epicentre of the New Zealand wine industry - a region synonymous with some of the world's best Sauvignon Blanc, Pinot Noir and Chardonnay. The distinctive conditions of Marlborough - warm, sunny days and cold nights allow winemakers to unleash the unique expressions of grape, not seen anywhere else in the world.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Potato roesti with smoked salmon
- 800g royal blue potatoes, peeled
- 1/3 cup (80ml) olive oil
- 1/2-1 tsp horseradish cream, or to taste
- 100g spreadable cream cheese
- 1 bunch rocket, leaves torn
- 200g sliced smoked salmon
- 1 tbs finely chopped chives
- Coarsely grate potatoes into a sieve placed over a bowl.
- Season potatoes to taste with salt and pepper. Using your hands, squeeze out any excess moisture from grated potatoes.
- Heat 1 tbs oil in a heavy-based frying pan over medium heat. Working in batches and adding more oil when needed, add heaped tablespoonfuls of potato mixture to pan, flattening to form 8cm rounds. Cook roesti for 1 1/2 minutes each side or until crisp and golden.
- Drain roesti on paper towels. Place horseradish cream and cream cheese in a bowl and stir until smooth. Divide roesti among plates. Top with rocket, smoked salmon and a spoonful of cream cheese mixture. Scatter with chives then season to taste. Serve immediately.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...