“Grove Mill! From Marlborough! From...from… I’ve had a bit too much already. It has 96 points which is insane for a NZ savvy b. Not normally my style, but I think that’s why I like this one, because it’s different to your normal cheap and cheerful.” – Jordan, Mofo Wine Broker
“It’s really quite interesting and has a nice texture to it – it’s quite smooth when you have a sip of it. That’s partly due to a little bit of oak which is interesting for a savvy b. Definitely not as much as a fumé blanc style and nowhere near a chardonnay. I guess you’d say it’s similar to a good French Sancerre. Just like a light, crisp, quite fruity savvy b that’ll go with some beautiful cheap Shanghai dumplings. Boom Boom.”
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
- 100% Sauvignon Blanc
- 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...
Barbecued fish patties
- 600g boneless, skinless, firm white fish fillets
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup pine nuts
- 1 small brown onion, grated
- 3/4 cup fresh wholegrain breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons baby capers, drained
- Olive oil cooking spray
- 150g bag mixed salad leaves
- Tomato chutney or relish, to serve
- Preheat barbecue plate on medium heat. Place fish in a food processor. Use the pulse button to process until roughly chopped. Add parsley and pine nuts. Process until just combined.
- Transfer fish mixture to a large bowl. Add onion, breadcrumbs, parmesan, egg and capers. Season with salt and pepper. Stir to combine.
- Using 1/4 cup mixture at a time, shape fish mixture into 12 patties. Spray both sides fish patties with oil. Barbecue until cooked through. Serve with salad leaves and tomato chutney.