These final days of summer are getting us all romantic and we think it’s about time to introduce you to our new love: a gorgeous New Zealander sparkling with 90 points from Sam Kim, and smelling like fresh strawberries. We’ve fallen head over heels for this sassy rosé, and once you taste it, you’ll be swept off your feet too.
We met one day in the Misty Coves of the Marlborough sounds, where they grew up in the blissful surrounds of one of the world’s most beautiful winemaking regions. There’s rosé and then there’s this, a pink delight whose bubbles made it stand out in the crowd. We were smitten from the first sip, with days spent together on plaid picnic blankets, feeding each other smoked salmon finger sandwiches and camembert. It got a bit awkward when Sam Kim, NZ’s James Halliday equivalent, described them as “delightfully attractive” and showered them in high point scores. But we can’t blame him.
It all starts with a lush array of ripe citrus and stone fruits with a kiss of strawberry, and ends with a silky texture that will leave you flushed. You won’t be ashamed to introduce this one to the family - we have a feeling they’re going to love them.
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
- Serving Temp.
Marlborough is the famous region that has rocketed NZ into the world wine scene. For good or for bad, the wine that hails from here is distinctive, exploding with aromatics and quality and balance are only improving. Located at the top of the South Island, there is no doubt that Marlborough is the epicentre of the New Zealand wine industry - a region synonymous with some of the world's best Sauvignon Blanc, Pinot Noir and Chardonnay. The distinctive conditions of Marlborough - warm, sunny days and cold nights allow winemakers to unleash the unique expressions of grape, not seen anywhere else in the world.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Raspberry and Custard Tartlets
- - 1 pkt (about 20) cocktail pastry cases
- - 2 x 150g punnets raspberries
- - Icing sugar mixture, to dust
- - Creme patissiere
- - 1 vanilla bean, split
- - 1/2 cup (125ml) milk
- - 1 egg yolk
- - 1 tbs plain flour
- - 2 tbs caster sugar
- - 2 tbs thickened cream
- To make the creme patissiere, simply use a small sharp knife to scrape the seeds from the vanilla bean.
- Mix the vanilla bean, seeds and milk in a small saucepan over medium heat and cook until the mixture just comes to a simmer. Cover and set aside for 5 minutes to infuse. Remove vanilla bean from the milk mixture.
- Combine egg yolk, flour and sugar in a medium bowl and whisk until thick and pale. Slowly whisk in the milk. Place mixture in a clean saucepan over medium heat. Cook, stirring constantly until the mixture boils and thickens. Strain through a fine sieve into a bowl and cover surface with plastic wrap. Chill in the fridge.
- Remove the creme patissiere from the fridge and use a balloon whisk to whisk until smooth. Add the cream and continue whisking until well combined. Spoon the creme patissiere evenly among the pastry cases. Top with raspberries and dust with icing sugar for presentation. Serve immediately.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...