David & Nadia Aristargos White Blend 2017
- Textural
- South Africa
Hailing from South Africa, this absolute power couple are part of a new generation of ecological winemakers. Following the practises of organic farming and hands-off winemaking, David and Nadia simply guide the wine from grape to bottle, with only the addition of sulphur at bottling. This complex and structured white blend is big and bold, but balanced, with elements of citrus, vanilla and honey suckle, and a minerally finish. Aged in French oak barrels, the wine has a great texture and long finish. Rightfully earning their 95pts from Decanter, this superstar vino is definitely one to share with your hippest friends or bring to the swankiest party.Â
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Part of our Women in Wine Collection
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Winemakers: Nadia & David, Nadia is a qualified soil scientist and viticulturalist, she makes these wines with her husband, David.
Reviews
Decanter Magazine
“2017 is the first vintage of Aristargos to include Marsanne (planted in 2013). The full blend is Chenin Blanc (58%), Viognier (14%), Clairette (13%), Sémillon (7%), Roussanne (5%) and Marsanne (3%), from 14 vineyards. It was a tough year, especially as David & Nadia avoid irrigating the bush vines and practise sustainable methods. But the result is stunning: a honeyed, floral nose leads to a pithy palate with notes of lemon, grapefruit, apple and vinyl. It's definitely a juicier style than previous vintages, with some delicious nectarine sweetness coming through on the mid-palate, yet it's dry and structured thanks to the old wood . It's all cut through by fresh acidity and an amazingly saline, citrus driven finish that lasts and lasts. 12,000 bottles produced.”
Full price $70.00 from Direct 22-4-2020.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- South Africa
- Vintage
- 2017
- Cellaring
- 2027
- Preservatives
- Sulphites
- Alcohol by Vol.
- 14.0%
- Closure
- Cork
- Bottle Vol
- 750mL
- Blend Info
- 58% Chenin blanc, 14% Viognier, 13% Clairette blanche, 7% SĂ©millon, 5% Roussanne & 3% Marsanne
- Serving Temp.
- 8.0°C
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Seared scallops & vegetable fettuccine with saffron beurre blanc
Ingredients
- 2 carrots, peeled
- 2 green zucchini, ends trimmed
- 375g dried fettuccine pasta
- 1 tsp olive oil
- 12 (about 320g) scallops, without roe
- Saffron beurre blanc:
- 125ml (1/2 cup) white wine vinegar
- 2 purple eschalots, peeled, finely chopped
- 4 whole black peppercorns
- 1 tsp saffron threads
- 180g chilled unsalted butter, cubed
- 2 tbs fresh lime juice
- 2 tbs finely chopped fresh chives
- Salt & freshly ground white pepper
Directions
- Use a vegetable peeler to slice the carrots and zucchini lengthways into thin ribbons. Use a small sharp knife to cut the ribbons lengthways into thin strips. Place the carrot and zucchini ribbons in a bowl and set aside.
- To make the saffron beurre blanc, place the vinegar, eschalot, peppercorns and saffron in a small saucepan over medium heat and bring to the boil. Boil, uncovered, stirring occasionally, until the liquid is reduced to about 2 tbs. Strain through a fine sieve into a small frying pan. Discard eschalot, peppercorns and saffron. Place the frying pan over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Continue until all the butter has been incorporated. Remove from heat. Stir in the lime juice and chives. Taste and season with salt and pepper. Set aside.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Place pasta in large bowl. Add the carrot, zucchini and half the saffron beurre blanc. Toss gently to combine.
- Heat the oil in a small non-stick frying pan over high heat. Add the scallops and cook for 1 minute each side or until brown and opaque. Remove from heat.
- Place pasta in serving bowls and top with the scallops. Drizzle with remaining beurre blanc and serve immediately.