Here’s a real goldilocks wine. Not too heavy. Not too light. It’s just right, with the perfect touch of ripe kiwifruit, gooseberry and spicy nettles on the nose. The palate is lively with citrus notes and fresh lime acidity that keeps you coming back for more. A very savvy sauvignon blanc!
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
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.
Here's where cool climate varietals really come to play in WA. Slightly cooler again than Manjimup, you'll find the best of Pinot Noir, Chardonnay and Semillon in this relatively remote region. A recent find in the scheme of things, the first vines were only planted here in 1977. Such a lush region forested with famous Karri trees, that only fifteen per cent of its area is available for viticulture. Believe it or not though, there are now over 50 cellar doors here! Enjoy every drop you can find from Pemberton, and if you're lucky enough, match it with the local marron, truffles or trout.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.