3sixty2 Sauvignon Blanc 2016
- Light, aromatic
Our Kiwi Wine Dealer Josh introduced us to this wine with a bit of nervous excitement. I can see why. This is obviously one of those wines that gets you a little hot under the collar, a little flushed that you find yourself loving a variety that you swore you wouldn’t. It kicks off with charred fennel, passionfruit, and a little tomato bush (but nowhere near too much). It’s a nose that draws you in. The palate flows on - minerally, tropical, flinty and fine, with some biscuity leesiness, but only a tickle. It’s fleshy and fine, lovely and long. It’s not too serious, instead easily approachable and impossible not to like a lot, at the very least, thanks to its seamless acidity. A stunner of a savvy. Thanks Josh. We’re in.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Founder: Alice Rule
Alice has worked throughout New Zealand as a viticulturist, and started 3sixty2 as a way of being able to have no limitations when it comes to expressing the best from a vineyard and vintage. Alice’s approach to winemaking starts in the vineyard to produce unique styles of traditional wines. With her wine dog Cooper by her side, Alice is just getting started and things are already looking mighty impressive...
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
British resident James Busby, also lauded as New Zealand's first viticulturalist, collected 570 cuttings from a European voyage before settling in to a humble dwelling on Waitangi Treaty Grounds. Only 362 vines survived the journey. Our irrefutable reputation for producing some of the globe's best Sauvignon Blanc setmes from those 362 cuttings. I created 3sixty2 as a nod to the roots of my craft. A turn against traditional Sauvignon Blanc displays luscious stone fruit aromas and ripe gooseberry. A complex, rich palate is balanced with nuances of passionfruit. Fine natural acidity gives this wine character indicative of sharp vine management in our Waihopai vineyard. This wine has been carefully cellared for 18 months to allow full maturity.
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.