This wine is straight up magic, mofos. From one of our favourite producers peddling their goods out of South Aus, this savvy b is fresh off the back of an excellent vintage and sporting the regional love, varietal spice and all things nice we’ve come to expect from these vino professionals. Packed full of subtle gooseberry and fresh lime characters, this sauv blanc is gonna have you headed for the hills….the Adelaide Hills.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Adelaide Hills
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sauvignon Blanc
- Serving Temp.
Wow, a name like Fox Gordon doesn’t choose to hide from the limelight. It sounds more like the alias name for a superhero more than a winery but in fact, it’s the combined name of its founders, Sam and Rachel (nee Fox) Atkins and Jane Gordon. Joined by good friend and leading winemaker Tash Mooney, the team at Fox Gordon certainly is impressive. Established in 2000, the focus from the beginning has always been about family and it has certainly been both a source of inspiration and success. If you have a look at their range, you'll see that all the 'characters' are in fact an ode to various members of the Mooney, Atkins and Cumming families. From 'Princess Fiano' to 'Abby Viognier' - what's not to love about that? They do say that "The family is one of nature's masterpieces" so combined with a passion winemaking, it can only be an equation for success.
Don't kid yourselves, the Adelaide Hills are bigger and much more diverse than they seem. It stretches over 80km from the Barossa Valley in the North to McLaren Vale in the South. The area is so variable that small pockets such as Piccadilly and Longwood can only ripen marginal such as Chardonnay or Pinot Noir, whereas other specific areas are perfect for peppery Shiraz and ballsy Cabernet. A healthy mix of experienced hands and young hipsters ensure the region stays at the cutting edge of the industry. Natural wines, and new European varieties including Nebbiolo and Gruner Veltliner are some of the more recent highlights to keep an eye out for.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Thai-style fish cakes
- 500g firm white fish fillets (such as ling), coarsely chopped
- 1/2 cup fresh coriander leaves
- 35g (1/4 cup) cornflour
- 2 tbs fish sauce
- 2 tbs sweet chilli sauce
- 1 egg, lightly whisked
- 3 green shallots, ends trimmed, finely chopped
- 50g green beans, finely chopped
- 80ml (1/3 cup) vegetable oil
- Lime wedges, to serve
- Sweet chilli sauce, extra, to serve
- Herb & peanut salad
- 50g Woolworths fresh Asian salad mix
- 1/2 cup fresh coriander leaves
- 2 tbs roasted peanuts, chopped
- 2 tbs olive oil
- 2 tsp fresh lime juice
- Process the fish in a food processor until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
- Move the fish mixture to a large bowl and add the shallot and beans, then stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Place the portions into an egg ring and begin cooking. Cook 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture.
- To make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
- Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...