2010 June Wine Club Vintner Selection
The long coastline of New Zealand's South Island is home to a smorgasbord of shellfish and seafood, from oysters and mussels to the more exotic sounding tuatua, pipi, and toheroa. But it's within the protected sounds of Marlborough and more specifically the tiny inlet called Ketu Bay that the scallop thrives most successfully. And so it seems almost providential that this region should also produce world-renowned Sauvignon Blanc, the perfect match to sea scallops. Whether sauteing gently in butter or grilling on kebabs, nothing invokes summer like a perfectly cooked sea scallop, drizzled with a little citrus-infused olive oil, and laid atop a bed of lightly sauteed and briny sea beans. Paired with a New Zealand Sauvignon Blanc that carries notes of grapefruit and fresh cut grass like this one, summer is officially on.
Winemaker's Notes
Our vineyards, sheltered within the Waihopai and Wairau Valleys and with soils old and semi infertile, produce Sauvignon Blanc wines with distinctively pungent passionfruit/grapefruit to gooseberry/cutgrass characters. But always with richness on the palate and a firm fresh acidity.
