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Greystone Estate Sauvignon Blanc
Ripe peach, apricot and nectarine flesh aromas with delicate floral highlights. The palate is generous with luscious fruits, creamy texture and a defined finish. A well-rounded, structured and unique style.
Our Normal RRP: £16.99 now £13.99
Product Description
In 2000 the Thomas Family purchased a farm on the Omihi hills and began work to create the Greystone vineyard. From the outset there was one goal; to realise exceptional wines from the unique terroir. By 2004 with the help of Viticulturist Nick Gill they’d planted thirteen blocks across the Omihi slopes. Dom Maxwell became our winemaker and a team was formed in the pursuit of realising the potential of this exceptional site. The north facing limestone hills slope down to clay – the perfect combination for growing wines with minerality and concentration. Greystone draws its name from the unique limestone conglomerate that we find as the bedrock on which our vine roots grow in. A limestone mix of fossils, sea shells and small pebbles that have been fused together through the seismic movement of North Canterbury. Over time this ancient seabed has been pushed and folded upwards to form the Teviotdale Hills. Greystone’s first wines were grown on the banks of the Waipara river but in 2004 the move came to the limestone and clay slopes of their newly planted home in Omihi. In 2008 the first wine was produced from here and over the years Greystone has grown amid accolades and acclaim to be recognised as one of New Zealand’s best wineries. We love this region and with our wines we aim to capture the essence of this site and reflect this in every bottle of Greystone. In early 2014 we began the conversion from conventional to organic viticulture. Greystone is 100% certified organic with BioGro. We believe true fine wines are temporal, each vintage a fleeting snapshot of a place in time. We don’t seek to manipulate the final product with additives or flavourings – instead we allow a true interpretation of the soil, vines and season to shine through.
This Sauvignon Blanc greets the bouquet with a sweet herb and angelica leaf tease. Golden Kiwifruit, apple and grapefruit follow close behind. No mistaking the sweet sweaty lift of barrel ferment and lees as well as natural ferment flintiness. A youthful reductive note swirls away easily. Very citrusy and crisp on the palate with lees and barrel flavours to follow. Grapefruit, apple and peach to finish. Youthful and delicious, lengthy and exciting…
Grower: Greystone
Grape Variety: Sauvignon Blanc
Style: Crisp and Herbaceous
Country: New Zealand
Appellation: Waipara
Vintage: 2019/20
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
Squid Ink Rice with Monkfish
Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 onion, sliced
2 tbsp vegetable oil
1 garlic clove, chopped
1 tbsp squid ink (available from fishmongers)
500g/1lb 2oz short grain paella rice
1 litre/1 pint 15fl oz fish stock
12 mussels, washed, drained, beards removed (discard any mussels that remain open)
100g/3½oz plain flour
1 tsp celery salt
1 tsp freshly ground white pepper
1 tsp smoked paprika
75g/2½oz butter
450g/1lb monkfish tail, trimmed, cut into 4 pieces
2 tomatoes, chopped
handful fresh parsley leaves
½ lemon, juice only
1. Preheat the oven to 200C/400F/Gas 6.
2. Fry the onion in the vegetable oil with the garlic until softened, then add the squid ink.
3. Add the rice and stir well until coated with the squid ink.
4. Add the stock and bring to the boil, then reduce the heat and simmer for 15 minutes, stirring regularly, until the rice is just tender.
5. Add the mussels and cook for a further 4-5 minutes, or until all the mussels have opened. Discard any mussels that have not opened after five minutes.
6. Meanwhile, sift the flour, celery salt, freshly ground white pepper and paprika together onto a dish.
7. Melt the butter in an ovenproof frying pan over a medium heat and heat until foaming.
8. Dredge the monkfish pieces in the spiced flour mixture, then add the monkfish to the pan.
9. Cook for 2-3 minutes, basting regularly with the butter.
10. Transfer to the oven to roast for 4-5 minutes, or until just cooked through.
11. To serve, place spoonfuls of rice onto each place and top each with a piece of monkfish.
12. Garnish with chopped tomatoes, parsley and a squeeze of lemon.
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