This one’s a triple threat of summery deliciousness. Fresh, clean, crisp - check! They’ve blended juice grown from loam and clay soils for extra complexity, without compromising fruit purity. Think tangy grapefruit, green apple freshness and lime peel. If that doesn’t get your mouth watering, there’s a fabulously feisty acid backbone to do the job. Opt for seafood for an infallible match. Matahiwi reckon you can cellar this for two years, but I’ll be damned if I’m letting it last that long!
“It is intensely lifted on the nose showing grapefruit, apple, rockmelon and lime peel aromas, followed by a fruit-expressive palate that is succulent and lively. The wine is fresh and juicy with plenty of tasty flavours, finishing long and mouth-watering. At its best: now to 2020.”
Full price $19.90 from the winery on 1 February 2019.
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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
This crisply styled, refreshing wine has a wonderful combination of lime, passionfruit and gooseberry aromas with a hint of minerality – typical stylish Sauvignon Blanc! We love to drink it with seafood and pasta dishes and delicious summer salads. While this wine is ready to drink now, it can also be cellared for up to two years.
The fruit for this wine was grown in two Wairarapa vineyards with different soils, one on stony loam, the other a hillside clay. This variety helps to increase the complexity of the wine. The vines are relatively young and are cropped at low levels to give intensely flavoured grapes.
The focus in the winery is to capture the pure fruit flavours that come from the vineyard whilst adding complexity through our winemaking efforts to provide a multi-dimensional wine. This is achieved by tank fermenting the juice using yeasts that are able to ferment to low temperatures – preserving the essential fruit flavours.
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...
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.
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