John, Head of Buying at the ‘fo reckons this is one of the smartest Marlborough savvies out, and despite debates about gooseberry, I’d be hard-pressed to find a better example. From potato to cattle farmers, before focusing on wine, the crew at te Pā know a thing or two about how to look after land, and it shows in their wine.
At the Tasting Bench
Gooseberries. They’re a bit of a touchy subject at Mofo HQ. Knowing how any mention of them has been received in the past, I’d have been more cautious to suggest them as a tasting note, but here’s how it went at the Tasting Bench...
“It’s a classy sauvignon,” says John, “passionfruit, citrus, gooseberry…”
“What’s gooseberry like?” someone pipes up, purely.
“Gooseberry is one of those conventional tasting notes for sav blanc-”
“But what does it taste like?” I feel like Maddie’s been here before too, and is stirring the pot.
“Gooseberry,” John states innocently. “It’s a gooseberry.”
I’m reminded of the whole snozzberry debacle from Willy Wonka. But let’s stick with gooseberries.
“They’re kind of tart, quite sour,” says Nicci.
“I think there’s a masterclass in this,” Eddie chimes in. “Weird wine descriptors you always hear but have never tried.”
“Min, are you picking up any gooseberry in that?” Not sure why, but Jamie seems to know that Min is the preeminent gooseberry professor at HQ. Which she could well be. I’ve been on holidays, and things change.
“Um,” Min thinks for a min. “No.”
“Well, that’s a no on the gooseberry.” says John. Phew. Glad we’ve all sorted this out.
“I’ve never seen a gooseberry in Australia,” continues Eddie. A bit of a Google finds that they were extensively grown in Vic and Tas last century, but Eddie reckons people then moved to NZ savvy and that’s why the industry tailed off. Apparently England even had “Gooseberry Clubs” up until the 1900s.
“Let’s bring them back!” says John.
“This is wonderfully fragrant on the nose showing passionfruit, green rockmelon, musk, lime zest and subtle herbaceous notes. The palate is impressively weighted and focused, and displays excellent fruit vibrancy and intensity, leading to a superbly long delicious 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.
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...
Barbecued fish patties
- 600g boneless, skinless, firm white fish fillets
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup pine nuts
- 1 small brown onion, grated
- 3/4 cup fresh wholegrain breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons baby capers, drained
- Olive oil cooking spray
- 150g bag mixed salad leaves
- Tomato chutney or relish, to serve
- Preheat barbecue plate on medium heat. Place fish in a food processor. Use the pulse button to process until roughly chopped. Add parsley and pine nuts. Process until just combined.
- Transfer fish mixture to a large bowl. Add onion, breadcrumbs, parmesan, egg and capers. Season with salt and pepper. Stir to combine.
- Using 1/4 cup mixture at a time, shape fish mixture into 12 patties. Spray both sides fish patties with oil. Barbecue until cooked through. Serve with salad leaves and tomato chutney.