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Twin Islands Sauvignon Blanc 75cl

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Quick Overview

Twin Islands, Marlborough, creates exceptional wines which are crafted with varietal character and refreshment in mind.

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Regular Price: £9.95

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Details

Twin Islands Sauvignon Blanc 2015 is pale straw in colour. Its lively fragrance combines passionfruit, blackcurrant bud and fresh herbs. The palate is crisp and intense showing citrus flavours with hints of fresh coriander which lead to a mouth-watering and zesty finish.

First released in 1992, Twin Islands Marlborough Sauvignon Blanc offers excellent full flavoured wine at great value. Fruit is sourced from specifically chosen vineyards in the heartland of Marlborough. These sites enjoy excellent ripening conditions for flavour-development in Sauvignon Blanc.

A few chilly spells in spring caused some sleepless nights and while there were no visits by Jack Frost to our blocks the cooler weather did influence flowering and only a moderate crop was set. While it was dry it was not overly hot so the grape vines enjoyed the sunshine and looked in good condition leading into harvest.

With the moderate cropping levels, we always suspected the Sauvignon Blanc would come on in a rush and this was certainly the case - we started the Sauvignon Blanc harvest on the 24th March and went hard for 14 days finishing on the 6th April. This was the shortest picking window for Sauvignon Blanc we have experienced and resulted in our second earliest finish behind 2006.

Additional Information

BrandTwin Islands
Size75cl
CountryNew Zealand
RegionMarlborough
Grape VarietiesSauvignon Blanc
Vintage2015
ABV13%
OrganicNo
VeganUnknown
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  • Zesty Dry White Wines

    Zesty Dry White Wines

    Like a lightning bolt in your mouth, whites in this style are the wine equivalent to a refreshing lager. Generally speaking, they’re best enjoyed young, within a year or two of the vintage, to preserve the fresh fruity flavours and mouth-watering acidity.

     

    Serving Temperature

    Cool (44-57 °F / 7-14 °C)

    Food Pairing

    Seafood, Sushi, Green Salads, Pesto, Fried Foods (like French Fries and Fried Chicken), Chicken & other Poultry

    Thai prawn, ginger & spring onion stir-fry



    INGREDIENTS

    200g raw, peeled tiger prawns from a sustainable source
    1 green Thai Chilli, chopped
    3 garlic cloves, 1 crushed and 2 finely sliced
    1 bunch coriander, leaves and stalks separated
    1 tbsp caster sugar
    juice 1 lime
    3 tbsp fish sauce
    2 tbsp groundnut oil
    3cm piece ginger
    Ginger, finely sliced, then shredded
    8 Spring onions, finely sliced
    1 red pepper, thinly sliced
    85g water chestnuts, sliced
    100g beansprouts
    1 tbsp soy sauce
    Egg or rice noodles, to serve
    Lime wedges, to serve


    Preparation method

    1. Put the prawns in a bowl. Put the chilli, crushed garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.

    2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.

    3. Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

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