24 Jan 2014
By Wright Communications
The wine is made with grapes from vineyards in the Awatere and Wairau Valleys and winemaker Kel Dixon says conditions there could not have been better for the 2013 vintage.
"The weather gods smiled on Marlborough for 2013. A cool spring and early summer were followed by a warm and dry autumn, creating perfect conditions to produce intensely flavoured wines," Dixon says.
The wine also benefits from Wild South's care in managing yields to deliver quality over quantity. The grapes were harvested in cool night time conditions to ensure the flavours were at their most intense before being gently pressed to protect the flavours, resulting in a classic Marlborough Sauvignon Blanc.
This Marlborough Sauvignon Blanc 2013 is the first release to feature Wild South's enhanced packaging, which reflects the quality of the wine in the bottle.
2013 Wild South Marlborough Sauvignon Blanc 2013 - Fresh and lifted aromatics with lemongrass, fresh cut chives with hints of fresh root ginger and citrus zest. Intense and mineral. The palate has great intensity with excellent power and length. The flavours of fresh, green herbs flow from the aroma through the palate to a lingering, mineral finish.
Food match: Sautéed Scallops with white wine, garlic jus
Lightly saute salt and peppered scallops on medium heat with melted butter (1tbs) until golden brown on both sides. Remove scallops from pan. Into the pan add butter (1tbs), 2 spring onions thinly sliced, finely minced parsley, 2 cloves garlic minced and sauté for 1-2 minutes. Add ½ cup of dry white wine. Mix. Place the scallops back in the pan one at a time, heat for 1 minute. Serve.
Recommended retail price: $19.99.
Wild South Sauvignon Blanc 2013 is available at supermarkets throughout New Zealand.
For further information visit www.wildsouth.co.nz.
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