Clark Estate Sauvignon Blanc 2018
- Light, aromatic
If you don’t know your Upper Awatere from your Lower, you’re not alone, mofo. This one’s from the Upper reaches, and definitely sings a different tune to much of the Kiwi savvy we’ve come across. Softly brassy citrussy notes waft across the palate, backed by a blackcurrant bud bassline and some herbaceous rhythmic accents. It’s the kind of savvy you’d drink on the porch at sunset. Refreshing and mineral, but not shouty.
“Wonderfully fruited and fabulously expressed, the wine shows kiwifruit, sweet basil, lime peel and grapefruit characters on the nose. The palate is equally attractive with excellent fruit purity and intensity, finishing long and intensely juicy. At its best: now to 2020”
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.
From the producer
The 2018 Upper Awatere Sauvignon Blanc is distinctly aromatic with lifted notes of blackcurrant bud and citrus filling the glass. There is an abundance of fruit weight on the palate which is structured and well balanced, with refreshing mineral acidity.
The 2018 season started off warm and the vines were growing very fast. The canopy was very healthy and flush. Good rainfall late in the summer kept the vines healthy, allowing the vines to ripen the fruit through to harvest. Crisp, flavoursome fruit was harvested in the cool of the night to retain the refreshing acidity and finesse before heading to the winery.
Every year our Sauvignon Blanc is picked over several nights and each parcel is harvested for specific flavours to compliment the final blend. These parcels are processed and fermented separately under cool conditions and left on yeast lees to mature.
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...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.