Stanley Estate 'Intrepid' Pinot Gris 2016
Stanley Estate is named for Stanley, the Land Rover responsible for driving the owners 30,000km from the UK to South Africa back in 1990. Now that, my friends, is awesome and the wine is too. This pinot gris received 93 points from Sam Kim thanks to a fragrant bouquet showing “apricot, mandarin and baked pear”, as well as a concentrated palate offering “terrific rounded mouthfeel and rich texture.” Bright and beautiful, this vino is worthy of toasting anything, be it a Sunday well spent or a 30,000km trip through Africa.
“A beautifully styled pinot gris, a portion of the juice (20%) was fermented in barrels with indigenous yeasts. The fragrant bouquet shows apricot, mandarin, baked pear and floral characters with subtle floral complexity. The palate is concentrated and generously weighted, and offers terrific rounded mouthfeel and rich texture, together with a hint of savoury complexity, wonderfully structured by bright acidity. At its best: now to 2019.”
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- Alcohol by Vol.
- Bottle Vol
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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...
Fish and chips
- 5 slices wholegrain bread, crusts removed
- flour, for dusting
- 2 egg whites, lightly beaten
- 4 firm white fish fillets, trimmed with bones removed
- 4 medium potatoes, skin on, cut into wedges
- salt and cracked black pepper
- 1/2 cup (140g) Greek yoghurt
- 1 tablespoon chopped dill
- 1 tablespoon chopped flat-leaf parsley
- lemon wedges, to serve
- Preheat oven to 180°C. Place the bread in a food processor and process until finely crumbed. Transfer to a large plate.
- Place the flour and egg white in separate bowls. Dust the fish, one at a time, in the flour, dip into the egg white, then roll in the breadcrumbs. Place fish on a baking tray lined with non-stick baking paper. Cover and refrigerate until required.
- Meanwhile place the potato on a baking tray lined with non-stick paper and spray with olive oil spray. Sprinkle with a little salt and pepper. Cook for 15-20 minutes. Toss and return to the oven until golden and cooked through.
- Combine the yoghurt, dill and parsley and refrigerate until needed.
- Place the fish on a baking tray lined with non-stick baking paper and place in the oven with the wedges. Bake for 10-15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part. Serve immediately with the yoghurt dip and lemon wedges.