Steve Smith is a MW. That stands for Master of Wine, FYI. In fact, he was the first accredited Master of Wine viticulturist in the whole world. No small claim to fame, right? So now imagine the excitement levels around HQ when we found out our delightful Marlborough pinot gris was crafted under the eye of this iconic vigneron. Seriously mofos, we peaked. I even went full vino fangirl. And you will too.
This pinot gris is testament to Steve’s superior standards and unerring passion for the flavours of the Marlborough. Laden with honeysuckle, pear and a sprinkle of citrus, this easy-drinking white boasts a balanced palate and aromatic nose. The kind of nose that will have you hankering for springtime picnics and warm summer days.
So crack out the tartan blanket and treat yourself to a bottle of NZ’s best, courtesy of none other than Steve Smith, MW - the man, the myth, the Malborough magic-making, mofo legend.
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
- Serving Temp.
Capricorn Estate Wines
Under the expert guidance of esteemed vigneron Steve Smith MW, Capricorn wines pay tribute to the flavours, varietals and styles of some of New Zealand's greatest regions, from fruity, cool climate sauvignon blanc styles to the rich, full-bodied reds of Hawke's Bay.
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...
Buckwheat blinis with smoked salmon and dill cream
- 1 egg
- 3/4 cup milk
- 1/2 cup self-raising flour
- 1/2 cup buckwheat flour
- 30g butter, chopped
- 150g smoked salmon, sliced
- 1/2 cup sour cream
- 2 tablespoons finely chopped fresh dill
- 2 teaspoons finely grated lemon rind
- Dill sprigs, to serve
- Combine egg and milk together with a fork. Sift flours into a medium bowl. Make a well in the centre. Gradually add the milk mixture to the flour mixture, stirring with the fork until combined. Set aside for 10 minutes to rest.
- Melt a little of the butter in a large non-stick frying pan over medium-high heat. Using 2 level teaspoons mixture per blini, cook in batches of 8 for 2 minutes each side. Transfer to a wire rack to cool. Repeat 3 times.
- Divide smoked salmon evenly into 32 portions. Combine sour cream and dill in a small bowl. Season with salt and pepper.
- Place blini on a platter. Top with sour cream mixture, salmon and lemon rind. Serve sprinkled with dill sprigs.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...