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.
Twin Islands Marlborough Sauvignon Blanc 2016 is pale straw in colour. Its lively fragrance combines
passionfruit, citrus characters 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.
Prior to Christmas all the talk was about drought. Certainly the river was low. But of course Mother Nature
intervened and a couple of timely rains in January during the critical cell division phase when the berries size up
meant that a crop that was looking average at best ended up above average in size. Our response was to do a
significant amount of thinning in our Sauvignon Blanc vineyards to get the vines back into balance. Started the
Sauvignon harvest on the 26th of March, then another short rain on the 1st of April caused a further delay but
after that, the weather was remarkably settled and we picked our last fruit on the 18th of April. A key feature
this year is lower acidity (by normal Marlborough standards) and bright fruit flavours and there is a nice mineral
texture across all the wines. The Sauvignons are balanced and attractive and because we were able to pick at
lower sugars this year the alcohols are about 0.5% lower than normal.
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.
Cool (44-57 °F / 7-14 °C)
Seafood, Sushi, Green Salads, Pesto, Fried Foods (like French Fries and Fried Chicken), Chicken & other Poultry
Thai prawn, ginger & spring onion stir-fry
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
1 tbsp soy sauce
Egg or rice noodles, to serve
Lime wedges, to serve
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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