2016 Framingham Select Riesling, Marlborough

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2016 Lawson's Dry Hill Sauvignon Blanc, Marlborough

A$18.90
Availability: Out of stock
SKU
LWDHSB16

TASTING NOTES:

2016 Lawson’s Dry Hill Sauvignon Blanc embraces the wonderful growing season of the 2016 vintage. Lifted aromatics of citrus and tropical fruits with a grassy, herbaceous edge lead to flavours of passionfruit, lemon and lime. The smell of old barrel (6%) and the 7% wild ferment give this wine added complexity, weight and texture.

Vegan-friendly wine – wonderful with a Greek salad, any seafood dish (particularly NZ mussels), fresh green herbs, tomato-based sauces.

Raymond Chan Wine Reviews - Five Stars

 

Lawson’s Dry Hills Marlborough Sauvignon Blanc 2016 is bright pale straw colour, near colourless on the rim. The nose is very rich in fruit with firmly concentrated aromas of pungent passionfruit along with savoury herbs, notes of cut grass, green stonefruits and subtle hints of smoke.

The aromatics are densely packed and interwoven, opening in volume with aeration. Dry to taste and medium-bodied, the palate has rich, luscious and lively mouth-filling flavours of passionfruit, gooseberries, green stonefruits, and slightly savoury, smoky herb nuances.

This has weight and presence, and the dense core flows smoothly along a soft-textured line with balanced acidity and energy. The wine carries to a long mouth-watering finish.

FOOD MATCH

Salt & Pepper Squid

Ingredients:

500g fresh calamari
2 tbsp self-raising flour
1 tbsp oil
Cornflour
Vegetable oil
2 green shallots
2 cloves garlic
1 red chilli
2 tsp Lawson's Dry Hill Sauvignon Blanc
Spice mix
1 tbsp salt; 1 tsp five spice powder; 1 tbsp ground ginger; 1 tbsp celery powder; 1 tbsp chicken stock powder

DIRECTIONS

Clean calamari by pulling the tentacles from the body. Cut tentacles from the head & discard heads. Cut tubes into triangles.

Mix self-raising flour, oil & a little water to make a paste (in a bowl). Place calamari pieces & tentacles into the bowl & coat well. Then sprinkle each piece with enough cornflour until the pieces are dry.

Combine all ingredients with spice mix & set aside.

Heat enough vegetable oil for deep frying in a wok. Add calamari, in batches & cook until golden & crisp. Repeat with remaining calamari.

Add chopped shallots, garlic & chilli to wok. Cook for 30 seconds until aromatic. Return squid to wok & add spice mix. Toss well to combine. Sprinkle white wine, toss & serve warm immediately.

More Information
Product/Service Sold Out Yes
En Primeur No
New Arrivals No
Wine Type White Wine
Wine Style Traditional
Country New Zealand
Region Marlborough
Varietals Sauvignon Blanc
Vintage 2016
Bottle Size 750ml
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