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Main Divide Sauvignon Blanc
Bright lemon/lime hue. It is bursting with aromas and flavours suggestive of passionfruit, citrus fruits, gooseberries and ripe cantaloupe melon that has been sprinkled with freshly crushed marjoram and thyme. It is zingy and clean in the mouth with lingering impressions of minerality and finely tuned refreshing acidity.
Our Normal RRP: £15.99 now £12.99
Product Description
Main Divide is the local name for the mighty range of Southern Alps which form the backbone of Te Wai Pounamu (the South Island of New Zealand). Our aim is to produce wines which reflect the unspoilt freshness, purity, vigour and cool climate of the south, while retaining in each its individual regional and varietal character. A handful of selected South Island vineyards have been chosen because of their unique situations or terroir and the quality of their grapes. Our intention is to work with the growers of these vineyards throughout the season to obtain quality fruit, all of which is then hand-crafted into wine by the Donaldson Family at their Waipara winery. Main Divide’s philosophy is based on individuality and harmony. We wish to produce distinctive, vibrant wines with lively fruit flavours, which at the same time are integrated and harmonious. Our aim is to grow grapes of the highest quality which fully express the features of the vineyard and to handle these with the utmost respect. We aspire to capture the unique flavours of the vineyard in our wine.
The wine shows a complex interplay of tropical fruit characters with elements of passion-fruit, mango and paw paw, supported by impressions of ripe gooseberries and dried herbs. It is fruity and mouth filling but yet has a refreshing spine of crisp acidity which keeps it focussed and helps draw out its length.
Goat's Cheese, Potato & Onion Tart
Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 6
INGREDIENTS
250g pack shortcrust pastry, fresh or frozen
25g butter
1 tbsp olive oil
2 onions, sliced
1 medium potato, peeled and sliced
2 garlic cloves, crushed
2 tbsp fresh thyme leaves
140g goat's cheese, broken into pieces
3 eggs
200g carton crème fraîche, half fat is fine
1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins.
2. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
3.Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins.
4. Tip into the pastry case along with the goat’s cheese and spread out evenly.
5. Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre.
Grower: Main Divide
Grape Variety: Sauvignon Blanc
Style: Crisp and Zesty
Country: New Zealand
Appellation: Marlborough
Vintage: 2018/19
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
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