Friends of the ‘Fo will be no stranger to Matahiwi Estate and their offerings. This right here is their 2016 savvy b, a double gold medal winner at the China Wine & Spirits Awards. The palate offers vibrant fruits, bright acidity and a particularly juicy finish, while the nose delivers those stone fruit aromas we’ve come to expect from a classy Kiwi savvy b. It’s a friendly, likable vino and at $9 a bottle it offers serious value for any savvy fans.
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.
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.
Maori for 'glistening waters', Wairarapa is a small region around Wellington, at the very bottom of New Zealand's north island. It includes the subregions of Martinborough, Gladstone and Masterton. If the names Dry River, Martinborough Vineyards and Ata Rangi ring a bell, you probably need no further introduction. If they don't, it's time you were introduced to a diverse range of landscapes that produce a similarly varied range of scrumptious wines that Kiwis are rightly proud of.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.