Goldwater Sauvignon Blanc 2017
- Light, aromatic
I have to admit, I had a little giggle at the winery notes on this wine: “On first impression, our Sauvignon Blanc might remind you of gooseberries, passionfruit and limes. But dig a little deeper and you’ll uncover the cool mountain winds and fist-sized stones that distinguish our region.”
Yep, taste dem fist-sized stones. Hope you’ve got durable glassware. What was that? Oh, it was the cool mountain winds caressing my cheek. I love wine marketers. But Goldwater savvy, that I can love.
Sancerre it’s not, but neither is it a ‘usual suspect’ Kiwi savvy. It’s lean and precise, with an abundance of perfectly reigned in fruit and tightly bound textural power. I don’t say this about savvy often, but what a wine. Champion sauvignon blancs don’t come around every day, and I’m not going to send this one packing - unless it’s packing it into my fridge.
“Very pale straw colour with slight green hues, lighter on the edge. The nose is tightly bound, but shows a fine and slender, but very concentrated core with pungent passionfruit at the heart. This has firmness, but also finesse, and reveals mineral notes with aeration. Dry to taste, the palate is taut and slender in proportion, but shows richness at the core, with pungent passionfruit flavours the feature. This is vibrant, driven and shows excellent tight linearity and very fine phenolic textures. The palate is zesty through its length and finish. This has the potential to develop with classical elegance, in the passionfruity spectrum over the next 2+ years. All Wairau Valley fruit, with a high proportion of Rapaura material.”
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...
Fish and chips
- 5 slices wholegrain bread, crusts removed
- flour, for dusting
- 2 egg whites, lightly beaten
- 4 firm white fish fillets, trimmed with bones removed
- 4 medium potatoes, skin on, cut into wedges
- salt and cracked black pepper
- 1/2 cup (140g) Greek yoghurt
- 1 tablespoon chopped dill
- 1 tablespoon chopped flat-leaf parsley
- lemon wedges, to serve
- Preheat oven to 180°C. Place the bread in a food processor and process until finely crumbed. Transfer to a large plate.
- Place the flour and egg white in separate bowls. Dust the fish, one at a time, in the flour, dip into the egg white, then roll in the breadcrumbs. Place fish on a baking tray lined with non-stick baking paper. Cover and refrigerate until required.
- Meanwhile place the potato on a baking tray lined with non-stick paper and spray with olive oil spray. Sprinkle with a little salt and pepper. Cook for 15-20 minutes. Toss and return to the oven until golden and cooked through.
- Combine the yoghurt, dill and parsley and refrigerate until needed.
- Place the fish on a baking tray lined with non-stick baking paper and place in the oven with the wedges. Bake for 10-15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part. Serve immediately with the yoghurt dip and lemon wedges.