Sparkle sparkle mofos, this blanc de blanc from Matahiwi is bubbling with melon, brioche and nectarine notes. Creamy, elegant and smooth, it was awarded 90 points by Sam Kim thanks to “beautifully weighted and flavoursome” palate. Pair it with a food or a celebration and you can’t go wrong, and at $10.50 a bottle you’ll be finding a corkload of reasons to celebrate.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hawke's Bay
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
This Blanc de Blanc is a mix of the Chardonnay clones 7 and 15, and is sourced from the Dartmoor district in Hawkes Bay. Free draining stony gravels are the pre-dominant soil structure in this area. The crop was kept low and well exposed to ensure even ripening and optimal flavour development.
The base wine was fermented with a Chardonnay yeast and left on lees to enhance creaminess and yeast aromatics. The secondary fermentation was conducted in a manner that accentuated the delicate citrus and brioche flavours.
Matahiwi Estate is another New Zealand wine success story. For such a small country, Kiwi's do an exceptional job on the world stage. Alastair Scott is a passionate wine man (aren't we all?), born and bred in the beautiful Wairarapa Valley on the north island. He dreamt of making world class wines. Back in the day (some 100 years pre-Alastair), an Italian wine scientist identified the Wairarapa Valley as ideal for growing grapes. Fast forward to today and Matahiwi Estate does the region proud with their stable of award-winning wines, while nurturing the land with sustainable practices. So Alastair’s dream came true, and he now spends his time spreading the very good word of Matahiwi wines around the world.
Hawke's Bay is New Zealand's oldest wine region, with climate similar to Bordeaux and Sancerre in France. It's no surprise then that their best wines happen to be Cabernet blends and Sauvignon Blanc, as well as Syrah. Unfortunately, most of this gets slurped up within NZ, and we have to bang down doors to get some over to Australia. Lucky for you mofos, we're pretty good at this.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.