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Esk Valley Chardonnay
This is a full bodied yet elegant style of Hawkes Bay Chardonnay exhibiting aromas of peach and melon intermingled with hints of butter, grapefruit and French oak spice.
Our Normal RRP: £12.99 now £10.99
Product Description
Situated in the north of New Zealand’s picturesque Hawkes Bay, at Bay View is The Esk Valley Estate winery. The winery sources fruit from Hawkes Bay, including the world-renowned Gimblett Gravels and Marlborough, as both regions consistently produce grapes of an extremely high quality. Esk Valley is famous for its premium wine – The Terraces, which is only released those years when the terraced vines on the banks above the winery, produce an exceptional vintage. Esk Valley is a boutique winery, but it is unique in that many of the techniques used to craft its award-winning wines are dictated by the winery itself. The old concrete vats, the layout of the buildings, and the absence of modern technology mean the people at Esk Valley have had to make wine in a simple, honest, hands-on way. The people at Esk Valley are as important to the wine-making process as the vines and the high quality grapes they produce. The main pre-requisite for working at Esk Valley is a genuine passion and excitement for wine. Over the last twenty or so years, the Esk Valley winery has seen a few changes; most obviously in the quality of the wines made here. Today, Esk Valley Estate is run as an independent Hawkes Bay winery, with its own vineyards and winemaking team.
This is a full bodied but elegant style of Hawkes Bay Chardonnay, exhibiting ripe stone fruit and melon characters, intermingled with hints of butter, grapefruit and oak. The wine is rich in the mouth, complex and long.
Skewered Shrimp and Ham with Apple Jelly
Cooking Time: 00 hrs 50 mins (approx.)
Number of Servings: 45
INGREDIENTS
3 tablespoons hot sauce, preferably Crystal
3 tablespoons vegetable oil, plus more for grilling
3 tablespoons fresh thyme
2 tablespoons finely chopped parsley
2 pounds large shrimp—shelled, deveined and butterflied, tails left on
3/4 pound ham, sliced 1/2 inch thick and cut into forty-five 1-inch pieces
Salt
3/4 cup apple jelly
1/4 cup apple juice
1 serrano chile, minced
1. In a large bowl, combine the hot sauce with the 3 tablespoons of vegetable oil and the thyme and parsley.
2. Add the shrimp and toss well to coat. Cover with plastic wrap and refrigerate for 4 hours.
3. Remove the shrimp from the marinade, wiping off some of the excess.
4. Lay a piece of ham in the curl of a shrimp.
5. Wrap the shrimp around the ham and secure with a toothpick.
6. Repeat with the remaining ham and shrimp. Season lightly with salt.
7. In a medium bowl, whisk the apple jelly with the apple juice and chile.
8. Transfer half of the jelly glaze to a small serving bowl and set aside.
9. Light a grill or preheat a grill pan and lightly brush with oil.
10. Grill the shrimp over moderately high heat, basting several times with the remaining jelly glaze, until just cooked through, about 2 minutes per side.
11. Discard the jelly glaze used for basting.
12. Drizzle the grilled shrimp with a spoonful of the reserved jelly glaze and serve, passing any remaining glaze for dipping.
Grower: Esk Valley
Grape Variety: Chardonnay
Style: Rich and Buttery
Country: New Zealand
Appellation: Hawkes Bay
Vintage: 2019/20
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
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£65.94
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