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Kelly Washington Marlborough Sauvignon Blanc
Made from grapes selected from the ‘Brisket Block’ on Churton’s biodynamic vineyard. A complex, richly-textured wine with obvious oak influence.
Our Normal RRP: £17.99 now £15.99
Product Description
After Tamra left Yealands, she and Simon, her husband sold a small Marlborough vineyard and the family home to help fund the new venture. They moved to Waiheke Island which is now the base. Tamra’s ‘wish list’ included a desire to make wines from organic and/or biodynamic grapes. She succeeded with three out of her first four wines. Working with a fastidious bunch of growers who love their land means Simon and Tamra are confident that they are using exceptional fruit from distinguished sites. Crucially, they look for old vines in high-altitude vineyards, farmed sustainably, organically and/or biodynamically. The aim of each bottle is to showcase and explore the sub-regionality of New Zealand’s wine growing regions – they want to make wines of provenance. Intervention is minimal, but never to the detriment of the wines: just as they focus on balance in the juice, balance in the winemaking approach is also vital.
An organic, biodynamic, hillside vineyard, close planting, low yields, extended lees ageing. A portion fermented in old barrels and puncheons. Lightly perfumed, subtle hints of elderflower and citrus blossom. Elegant, textured and firmly structured, finishing with mouthwatering vibrant acidity. A style typical of Marlborough.
Grower: Lubrication Wines
Grape Variety: Sauvignon Blanc
Style: Tropical and Aromatic
Country: New Zealand
Appellation: Marlborough
Vintage: 2017/18
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.
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£95.94
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