There’s a brightness and freshness here that’d give another famous Kiwi white a run for its money. If you love sav but are looking to new horizons of easy-drinking delights, make this your next stop. There are lovely tropical fruit flavours which evolve into cinnamon-poached pear as they move across the palate. It’s very, very slightly off-dry, which gives the faintest bit of texture to keep things interesting. Then everything is washed down by a sparkle of acid that runs fresher than a cold mountain spring. You can drink easy knowing it’s sustainably farmed, too, and they’re looking after the land that made it.
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!
Vineyard Manager: Karina Southey
Karina Southey is a native of the Wairarapa and spends her days managing Matahiwi’s epically beautiful vineyards.
Full price $19.90 from the winery on 31 January 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
- Pinot Gris
- 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...
Fish with summer vegetables
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 zucchini, chopped
- 1 red capsicum, chopped
- 1 eggplant, chopped
- 3 Roma tomatoes, chopped
- 1/4 teaspoon caster sugar
- 1/4 cup chopped basil leaves
- 4 (700g) white fish fillets (see note)
- Olive oil cooking spray
- Lemon wedges, to serve
- Crusty bread, to serve
- Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook until soft. Add zucchini, capsicum, eggplant, tomatoes and sugar. Stir to combine. Cover and cook until tender.
- Stir through basil. Season with salt and pepper.
- Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through.
- Place vegetables onto serving plates. Top with fish. Serve with lemon wedges and crusty bread.