Matahiwi Estate Reserve Selection Chardonnay 2016
- Hawke's Bay
I love Australia. I’m not all Southern Cross tattoos and footy shorts about it, but I genuinely love this big island home. That said, I’ll always be the first to admit when our neighbours over the ditch do things better. And this 90 point, gold medal-winning Kiwi chardy is one of those things.
Lovingly crafted by the gang at Matahiwi, in the Hawke’s Bay region of north island, this is a rich style of chardy packed with strong fruit flavours. Think melon, nectarine and peach followed by a hint of elegant oak and a smattering of cedar and spice.
Sam Kim is a big fan too, describing the wine as “delicately expressed” with a “palate [that] is beautifully weighted and finely textured, and delivers bright fruit flavours backed by crisp acidity, leading to a lingering, silky finish.” Drink today or drink in a handful of years, either way this chardy is a winner at just $11 bucks. Well done New Zealand, you win this round.
“It is delicately expressed on the nose showing peach, grapefruit, vanilla and toasted almond characters. The palate is beautifully weighted and finely textured, and delivers bright fruit flavours backed by crisp acidity, leading to a lingering silky finish. A youthful charmer offering lovely drinking and promises to develop elegantly.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hawke's Bay
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
Matahiwi Estate is another New Zealand wine success story. For such a small country, Kiwi's do an exceptional job on the world stage. Alastair Scott is a passionate wine man (aren't we all?), born and bred in the beautiful Wairarapa Valley on the north island. He dreamt of making world class wines. Back in the day (some 100 years pre-Alastair), an Italian wine scientist identified the Wairarapa Valley as ideal for growing grapes. Fast forward to today and Matahiwi Estate does the region proud with their stable of award-winning wines, while nurturing the land with sustainable practices. So Alastair’s dream came true, and he now spends his time spreading the very good word of Matahiwi wines around the world.
Hawke's Bay is New Zealand's oldest wine region, with climate similar to Bordeaux and Sancerre in France. It's no surprise then that their best wines happen to be Cabernet blends and Sauvignon Blanc, as well as Syrah. Unfortunately, most of this gets slurped up within NZ, and we have to bang down doors to get some over to Australia. Lucky for you mofos, we're pretty good at this.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 50g/2oz unsalted butter
- 1 garlic clove, crushed
- 200g/7oz asparagus, blanched, cut into bite-sized pieces
- 150g/5oz fresh peas, podded
- 100g/3½oz frozen soya beans, defrosted
- 100g/3½oz baby spinach
- 450g/1lb cooked tagliolini or tagliatelle (a few tablespoons of cooking water reserved)
- 1 lemon, juice and zest
- large handful fresh spring herbs, including mint, basil, dill and parsley, chopped
- salt and freshly ground black pepper
- To serve
- 25g/1oz hazelnuts, toasted and lightly crushed
- parmesan shavings, or similar vegetarian hard cheese shavings
- olive oil, for drizzling
- Heat the butter in a pan, add the garlic and fry for one minute.
- Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.
- Add the pasta and a little of the cooking water to the pan and stir to combine.
- Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.