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Fraser Gallop Estate Semillon Sauvignon Blanc
Classic Margaret River style, with lime, citrus blossom, restrained passionfruit and flint notes on the nose. The palate is dry and zesty, with excellent depth of flavour and abundant citrus through to the finish.
Our Normal RRP: £16.99 now £13.99
Product Description
Fraser Gallop Estate is a boutique, premium wine producer located on Metricup Road, Wilyabrup, in the Margaret River wine region – 165 acres of undulating land with 50 acres under vine. Fraser Gallop are all about letting the grapes speak for themselves. With minimal intervention during the viticulture and winemaking processes, they really want their wines to show what an amazing spot in the world their grapes come from. This encompasses the geography, geology and climate of the area, or as the French call it, the terrior. The winemaking philosophy at Fraser Gallop Estate is all about wine quality. Our main aim is to preserve the fruit flavours in the grape as much as possible. This means minimal handling of the grapes and treating the grapes with ‘kid gloves’. This includes hand-picking, gravity feeding the press and minimal pumping of the wine. It is paramount that we ensure the fruit’s qualities are showcased in the glass.
Pale straw with lime green hues. The bouquet shows passionfruit, lychees, and nettles. A crisp dry palate that tastes of passionfruit, lemon sherbet and slate with a hint of wood spice. The palate has great texture and length from the touch of barrel fermentation and mouth-watering acidity to keep your interest. A wine of substance and style.
Grower: Fraser Gallop Estate
Grape Variety: Semillon / Sauvignon Blanc
Style: Crisp and Zesty
Country: Australia
Appellation: Margaret River
Vintage: 2016/17
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
Squid with Herb Salad
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 1
INGREDIENTS
For the squid //
100g/3½oz plain flour
1 tsp sea salt
1 tsp cracked black pepper
1 squid, main body cleaned, opened flat, scored and trimmed.
2 tbsp vegetable oil
For the herb salad //
1 lime, juice only
1 tbsp olive oil
1 tbsp sesame oil
salt and freshly ground black pepper
25g/1oz fresh chervil, stalks removed
25g/1oz fresh chives, roughly chopped
25g/1oz fresh basil leaves
25g/1oz fresh flatleaf parsley leaves
25g/1oz fresh dill, stalks removed
1 tbsp sesame seeds
1. To make the squid, mix the flour, salt and freshly ground black pepper in a large bowl.
2. Dredge the squid in the seasoned flour.
3. Place the vegetable oil in a wok over a high heat.
4. Add the squid and cook for three minutes, keeping the squid moving at all times.
5. Remove the squid from the wok, drain on kitchen towels and sprinkle with salt.
6. To make the herb salad, place the lime juice, olive oil and sesame oil in a large bowl.
7. Mix together and season, to taste, with salt and freshly ground black pepper.
8. Add the herbs and toss the salad well.
9. Sprinkle with sesame seeds and transfer to a plate.
10. Serve with the squid pieces sprinkled over the salad.
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