Brother and sister Nicholas and Sophie Bougrier represent the sixth generation to work at Famille Bougrier, alongside their father Noel. The future’s so bright, they’ll have to wear shades. There’s something to be said about sauvignon blanc from France’s Loire Valley. There’s more citrus drive, texture and minerality here compared to more exuberant new-world examples. The Le Grand Maré Sauvignon is more reserved, yet it still delivers where it counts. Less tropical. More orchard fruit and chalky minerality. That’ll be welcome news to sauvignon blanc lovers looking to change gear. Drop it into fifth and enjoy the ride.
“Attractive floral, citrus and white peach skin perfume, followed by a fresh, punchy and citrusy palate and long finish. Very good value.”
Full price $30.00 from the winery on 18 November 2019.
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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.
- Loire Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sauvignon Blanc
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.