One of the great fumé blancs, no doubt. Grilled lemon-butter asparagus, snow pea and cashew, pineapple and passionfruit. Textural and sensual, its always a very tactile style of white. A touch of smoke that turns attractively, ever so slightly diesel-y with a few years in bottle. Defies the common conclusion that sauvignon blanc can’t be aged.
Around the Tasting Bench, there are murmurs of surprise and reluctant approval. “Cool wine,” says Mark, one of our Wine Dealers. He’d have a glass. So would Dave and John. Easily a couple of glasses for me. It’s a savvy for chardonnay drinkers. I’ve fooled mum with these once or twice, and she’s been suitably impressed. So was dad, despite the fact that he can’t push himself to actually buy any sav blanc. Still, more fool him. And more for me.
“This alternative style is brilliantly composed and expressed. Grapes were hand picked and bunch pressed, and fermented in French oak barrels, then matured on full lees for ten months. The gloriously complex bouquet shows lemon peel, stone fruit, beeswax, toasted almond and brioche characters with a hint of lime zest lift. It is concentrated and powerful on the palate, and delivers layers of engaging flavours and fine texture, leading to a superbly long, fine finish. 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 high quality of the fruit, combined with the gentle and respectful approach in the winery has resulted in a wine with an intriguing combination of poise and elegance, balanced by an intense and complex flavour profile. Aromatically the wine gives impressions of grapefruit, citrus blossom, ripe stonefruit and flint. The palate is weighty with stonefruit and citrus pith to the fore. The fruit is supported by spice and toasted nuts, a hint of toffee and refreshing acidity. A deliciously drinkable wine, which will evolve and slowly reveal layers and subtleties in the glass.
The fruit was hand-harvested and whole bunch pressed to give us some beautiful pristine juice to work with. This was dropped to a mix of new and older french barrels without settling and left to allow the indigenous yeast to start the ferments. The wine was left unsulphured on gross lees over the winter and given a gentle stir every four weeks. A selection of the best barrels occured in October, the wine was blended and then dropped back to barrel for another 2 months to allow the different components to integrate and evolve.
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.