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Ward Valley Olivia Rosé
Ward valley is situated at the southern frontier of Marlborough making it a special place within a special place. Wild, untamed and unique.The combination of high altitude, dry air, temperature extremes and deep clay creates a marginal climate and terroir producing wines of rare complex intensity.
Our Normal RRP: £12.99 now £10.99
Product Description
The Ward Valley Estate is an exciting young winery set up in 2008 by native New Zealander Freddy Davidson. Located in the south of Marlborough, the Ward is much cooler than the northern part of the region. With its water retentive, clay based soils, long dry summers and cooling climate, Freddy chose the Ward Valley because it provides a perfect microclimate for the production of quality Pinot Noir. Freddy works alongside specialist consultant winemaker David Clouston and expert viticulturist John Hickman to develop the Ward Valley and to showcase its ability to produce world class wines.
A lovely pale pink colour. The bouquet shows lifted aromas of strawberry and raspberry with hints of stone fruit and pear. The palate delivers complex flavours of raspberry, strawberry and melon. A well balanced dry Rose with an attractive long, crisp, clean finish.
Grower: Ward Valley
Grape Variety: Pinot Noir
Style: Dry and Vibrant
Country: New Zealand
Appellation: Marlborough
Vintage: 2016/17
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
Prawn and Preserved Lemon Cous Cous Salad
Cooking Time: 00 hrs 20 mins (approx.)
Number of Servings: 4
INGREDIENTS
20 fresh cooked king prawns
¾ cup corn cous cous
¾ cup hot water or chicken stock
3 wedges preserved lemon, pulp removed, rinsed & sliced
½ fennel bulb, core removed & sliced thinly
½ cup spring onions, sliced
½ red onion, thinly sliced
½ cup flat leaf parsley, roughly chopped
¼ cup extra virgin olive oil
2 tbsp lemon juice
Sea salt and freshly cracked black pepper to season.
1. Sea salt and freshly cracked black pepper to season.
2. Peel the prawns, leaving the tails on and remove the digestive track.
3. Then place into a bowl and set aside in the fridge until ready to compile the salad.
4. Place the cous cous into a medium size mixing bowl, pour over the hot water or stock, stir and cover with cling film, set aside for 5 minutes then fluff up using a fork. Set aside and allow to cool.
5. Meanwhile, prepare the other ingredients.
6. Once the cous cous has cooled, add the prawns, preserved lemon, fennel, spring onions, parsley & red onion then toss together.
7. Place the olive oil and lemon juice into a mixing bowl and combine well, dressing the cous cous and season to taste.
8. Serve with fresh lemon.
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