- No products in the basket.
Bay of Fires Sauvignon Blanc
Bay of Fires are able to produce wines of utmost character and precision. This flavoursome Sauvignon Blanc is sourced from Coal River Valley fruit in the island state's south. The cool climate has generated an aromatic white of wonderful complexity to often associated with this varietal. Notes of passionfruit and lychee.
Our Normal RRP: £13.99 now £12.99
Product Description
The winery was founded upon the vision and spirit of our dedicated winemaking and viticultural team, who believed Tasmania would one day be the pre-eminent region in Australia to produce cool climate wines. To this end, we search for the individual ‘personalities’ in every variety and vineyard, to craft wines which are unique, alluring and distinctively Tasmanian but never compromise on consistency or quality. Just like the sub-regions of our island state, every vineyard has a unique and distinctive character forged out of its soil, its climate and of course its careful management. So we believe it is our job then to bring together an entire team, all of whom ensure the varietal characteristics are revealed, preserved and celebrated in every wine we create for you. In balance with the qualities of each variety, we strive to echo the terroir, and the essence of Tasmania. It’s winemaking ‘on the edge’, but in the face of such challenges the rewards speak for themselves.
Very pale yellow with a slightly green hue, this wine displays abundant aromas of exotic fruits with delicate hints of flint and fresh herbs. The palate is finely textured, displaying the classic Sauvignon Blanc characters of lychee and passion fruit, and marked by persistent length, texture and fine acid.
Grower: Bay of Fires
Grape Variety: Sauvignon Blanc
Style: Fresh and Crisp
Country: Tasmania
Appellation: Coal River Valley
Vintage: 2014/15
Closure: STELVIN
Alcohol: 12.5% ABV
Bottle Size: 75cl
Squid, Samphire & Pea Salad
Cooking Time: 00 hrs 20 mins (approx.)
Number of Servings: 2
INGREDIENTS
400g fresh peas, podded
1 shallot, finely chopped
juice 1 lemon, plus wedges to serve
3 tbsp olive oil
4 medium squid, cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
50g butter, softened
100g samphire
85g bag watercress
1 tsp chopped flat-leaf parsley
1. Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
2. Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
3. Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque.
4. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
5. Scatter the watercress over a large serving dish.
6. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.
Would you like to submit yours?
Be the first to review “Bay of Fires Sauvignon Blanc”
You must be logged in to post a comment.
£77.94
Out of stock
Notify me when the item is back in stock.
Featured Products
-
19 Crimes The Deported
£59.94 -
Cockspur Rum Punch
£8.99 -
Sunset Rum Punch
£18.99 -
Lindeman Gentleman’s Collection Chardonnay
£47.94 -
19 Crimes Red Wine
£47.94 -
Crystal Head Aurora Vodka
£54.99
There are no reviews yet