Matahiwi Estate Sauvignon Blanc 2019
- Light, aromatic
Well, mofo, see, we love Matahiwi. They make great wine, standouts among Kiwis. We’d even pack some bottles for a holiday to Fiji. No doubt about it; they know how to please. A cracking example of North Island savvy b. A perfect pairing to food from the seas. It’s easy, to taste; the flavour’s plain to see. Classically varietal – all passionfruit and snow pea, zippy citrus freshness, bright, fun acidity. A single sip of this, you’ll be singing from the trees. On a hot summer’s day, it’s about all you need. Indeed.
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
Winemaker: Jane Cooper. Vineyard Manager: Karina Southey.
Jane is owner Alistair Scott’s daughter, and has been winemaker at Matahiwi since 2002. Karina manages Matahiwi’s epically beautiful vineyards.
“Fresh and intensely aromatic, the bouquet shows green rockmelon, passionfruit, kiwifruit and lime peel aromas, leading to a juicy palate that is punchy and very tasty. The wine offers terrific fruit purity and vibrancy, finishing long and delicious. At its best: now to 2021.”
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...
Traditional Japanese Sushi
- 2 1/2 cups (540g) koshihikari rice
- 3 3/4 cups (935ml) cold water
- 1/2 cup (125ml) rice vinegar
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 6 nori sheets
- 200g fresh salmon, cut into 1cm-thick batons
- 1 avocado, halved, stoned, peeled, thinly sliced
- Light soy sauce, to serve
- Wasabi paste, to serve
- Pickled ginger, to serve
- Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
- Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice until rice is cool.
- Place a sushi mat on a clean surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest away from you.
- Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, salmon and avocado.
- Use a sharp knife to slice sushi widthways into 1.5cm-thick slices. Place on serving dishes with soy sauce, wasabi and pickled ginger, if desired.