BLACK MARKET Sauvignon Blanc 2017
- Light, aromatic
- Margaret River
Salivate over savvy b? It doesn’t come much better than this ‘17 drop from Margaret River, and that’s before you even see the price. Massive initial hits of tropical fruits and melon continue on the palate with a long, vibrant finish wrapping it up. It’s got all the bling you could want in a savvy b, with 96 and 95 points from two wine shows, as well as three gold medals and two trophies.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Margaret River
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sauvignon Blanc
- Serving Temp.
Margaret River is as elusive as it is beautiful, such that you really need to visit to truly grasp its haunting beauty. Über-premium Cabernet, Chardonnay and Semillon Sauvignon Blanc blends grow here. 'Margies' only produces 3% of the country's grapes, but commands over 20% of its premium wine market, and hasn't had an off vintage since 2006. You start to realise how often this region is overlooked when you can list brands like Leeuwin, Cape Mentelle, Vasse Felix, and Voyager, not to mention Cullen, Pierro, Moss Wood, and Deep Woods. It's safe to say that it's time for a revisit.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Spaghetti with mussels and tomato
- 400g dried spaghetti
- 2 tablespoons olive oil
- 1 medium white onion, peeled, roughly chopped
- 2 garlic cloves, crushed
- 1 600ml bottle Prepared Italian Sauce
- 80mls (1/3 cup) water
- 3/4 cup torn fresh basil leaves, loosely packed
- Salt & ground black pepper, to taste
- 750g fresh mussels, scrubbed, debearded
- Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and keep warm.
- Meanwhile: heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4-5 minutes or until onion is soft. Stir in the Italian sauce, water and basil and season with salt and pepper. Cover and simmer for 10 minutes. Increase heat to medium-high, stir in the mussels, cover and cook, stirring occasionally for 3-4 minutes or until the mussels open. Discard any unopened mussels.
- Place the cooked spaghetti onto serving plates, spoon over the mussels and tomato sauce and serve immediately