Have you ever wondered just how good sauvignon blanc can get exactly? I know I have. Well, if you’re curious, this is a damn fine place to start. This is, after all, made by one of Margaret River’s finest. And it does, after all, boast a 96 and 95 point score from messers Halliday and Hooke respectively.
There’s plenty of bountiful fruit flavour to explore, but it’s held suspended by a tense line of acidity and visceral texture. It feels like watching Shakespeare, compared to your usual daily helping of The Bachelor. Each sip reveals a new layer of nuance and an exciting new depth to explore. This probably won’t, and, really, shouldn’t, replace your Mon-Fri quaffer for sheer ease of drinking and undemanding smashability. But if you and your friends enjoy a sav, nobody will regret having experienced just what this grape can do. And that’s just what this is, really. A powerful experience.
“This wine made me believe in Sauvignon Blanc again! Super complex, interesting, and most importantly delicious.” - Ange, Mofo Wine Dealer.
“Hand-picked, whole-bunch pressed, fermented in old French oak barrels and demi-muids, matured for 11 months, plus a further 15 months in bottle before release. Flowstone keeps its reputation for exceptionally complex wines riding high with this wine, putting it in a style category all of its own, complexity, texture and longevity its passwords. In this oenological universe, fruit descriptors become superfluous, each consumer encouraged to put their opinion on the tasting bench.”
Full price $32.00 from the winery on 11 September 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.
- 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...
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.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...