Matahiwi are bringing the fresh stuff once again with this rich, 92 point chardy. Melons, nectarines and peaches jump outta the glass, while flavours of cedar, spice and oak lead to a long finish. This is the perfect vino to smash with some fresh seafood or a bit of creamy pasta, made by a seriously good Kiwi producer we love having at the ‘Fo.
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% Chardonnay
- Serving Temp.
Maori for 'glistening waters', Wairarapa is a small region around Wellington, at the very bottom of New Zealand's north island. It includes the subregions of Martinborough, Gladstone and Masterton. If the names Dry River, Martinborough Vineyards and Ata Rangi ring a bell, you probably need no further introduction. If they don't, it's time you were introduced to a diverse range of landscapes that produce a similarly varied range of scrumptious wines that Kiwis are rightly proud of.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional Japanese Sushi
- 2 1/2 cups (540g) koshihikari rice
- 3 3/4 cups (935ml) cold water
- 1/2 cup (125ml) rice vinegar
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 6 nori sheets
- 200g fresh salmon, cut into 1cm-thick batons
- 1 avocado, halved, stoned, peeled, thinly sliced
- Light soy sauce, to serve
- Wasabi paste, to serve
- Pickled ginger, to serve
- Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
- Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice until rice is cool.
- Place a sushi mat on a clean surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest away from you.
- Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, salmon and avocado.
- Use a sharp knife to slice sushi widthways into 1.5cm-thick slices. Place on serving dishes with soy sauce, wasabi and pickled ginger, if desired.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...