If you enjoy the combination of passion fruit and citrus, along with green herbs and mineral notes, then this lively wine is the perfect accompaniment to your meal.
Text: Marjolein Schuman | Image: Richard Briggs Stoneburn
Remarkably, Sauvignon Blanc was not produced commercially in New Zealand until the mid-1970s, first in Auckland and then in Marlborough.
For decades, the most widely planted white grape variety was Müller-Thurgau, but the cool, temperate climate and the rich, fertile soils proved to be the perfect conditions for the French ‘blonde’ to thrive. Sauvignon Blanc now accounts for two-thirds of the total vineyard area in this New World country.
Delicious with salads with citrus dressing, grilled prawns, sushi, goat’s cheese, asparagus and Asian dishes – especially those with coriander and lime.
A familiar example? Stoneburn’s Sauvignon Blanc, established in 1989 by owners of Scottish descent in the heart of the Wairau Valley in Marlborough. The soil is an old riverbed, rocky with loam underneath, which gives the fruit a rich flavour. It is harvested early in the morning whilst it is still cool to ensure even greater freshness, and gains its distinctive texture through ten weeks of ageing on the lees.
Stoneburn Sauvignon Blanc / email info@demonnik-dranken.nl for stockists / approx. €11
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