Fairbourne Estate

Premium Sauvignon Blanc

Fairbourne 2017 is here

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Exciting news, Fairbourne Marlborough Sauvignon Blanc 2017 has been released for your drinking pleasure!

Fairbourne regulars will know that restraint is the key influence of the Fairbourne winemaking philosophy. That’s one of the reasons we produce wines that are consistently reviewed as five-star offerings by the industry’s top wine experts. Here is Raymond Chan’s review for Fairbourne 2017…

Bright, light straw-yellow colour with pale green tints, lighter on the edge.  The nose has an elegantly concentrated and taut core of aromatic gooseberries and fragrant white florals with an amalgam of fresh herbs, snow peas, unveiling cooler nettle and mineral notes.  The aromatics are refined with a mouthwatering and penetrating intensity.  Dry to taste and medium-bodied, the palate is sleek and finely concentrated with a heart of gooseberry fruit entwined with fresh herbs, nettles and cut-grass, unfolding white florals and minerals.  The palate flows along a fine line with electric tension from the zesty acidity, leading to a lingering finish of gooseberries and nettles.  This is a refined and elegantly concentrated Sauvignon Blanc with gooseberry fruit and cool-spectrum notes, white florals and minerals on a racy palate.  Serve with seafood and Pacific Rim fare over the next 2-3 years.

We can promise you, once again, a wine that is supple across the palate with a generous mouth-feel; together with vibrant and expressive fruit flavours leading to a smooth dry finish.

The 2017 vintage promises a delightful sensory experience for the drinker. You will enjoy a delicate floral aroma with white peach notes, and subtle mineral tones, while tasting stone fruit and citrus flavours.

As with all our vintages, we encourage you to enjoy Fairbourne 2017 with food. Fresh oysters and clams are a natural accompaniment to Sauvignon Blanc. Salmon pairs well with Fairbourne, as does a fresh, citrus drizzled salad with asparagus and feta. This is easy drinking wine, compatible with fresh and fragrantly spiced cuisine. Check out the back catalogue of recipes for some of our favourite ways to enjoy Fairbourne Sauvignon Blanc. In the past, we’ve included some mid-week meals we regularly use at home, because we think you should be able to enjoy a glass of wine with supper every night!

You can download the Fairbourne 2017 tasting notes HERE. We have limited stock of the 2017 vintage, so while we’re not selling it online, you can contact us if you would like to order some.

For Fairbourne fans in the U.K., our 2017 vintage hasn’t quite hit your shores, it will be shipped over the next month and should hit the shelves of Majestic by the end of September. In the mean time you can still buy the well-reviewed 2016 wine HERE. As you’re having such a stellar summer, if you haven’t yet rolled out the barbecue, now’s the time to start! If you are pairing your feast with Fairbourne, think beyond the humble sausage and burger. Choose chicken, fish or seafood to delight your guests. This website features some awesome barbecue recipes.

 

 

 

Why Sauvignon Blanc and Autumn pair perfectly…

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Autumn has most definitely arrived in the UK. But that doesn’t mean you have to give up your beloved Marlborough Sauvignon Blanc for winter reds… Indeed not, at Fairbourne, we believe that your favourite varietal transcends all seasons, and tastes just as perfect while sipped by the fireside, as it does quaffed by the poolside!

Here are three ways to enjoy Marlborough Sauvignon Blanc even though the temperatures outside may have cooled:

A super soup – A warming bowl of soup makes the perfect lunchtime treat. But a seafood chowder is wholesome enough for a main meal supper time too! A great chowder doesn’t need to be complex, simply pick up some fish pie mix from the seafood counter at your favourite supermarket and a packet of cooked, mixed seafood from the freezer department, and everything else you need is probably in the fridge or the store cupboard. We love this recipe from the BBC Good Food website. It’s simple and fast to prepare.

A smashing salad – Just because the cooler climes are here you don’t have to give up on your salad, simply warm things up a little bit. This Trio of Warm Seafood Salad, uses mussels, halibut and scallops; and would pair beautifully with Fairbourne Marlborough Sauvignon Blanc.

A Sunday Roast – It’s no secret that seafood is a natural accompaniment for Fairbourne Sauvignon Blanc, but that doesn’t mean it needs to be reserved exclusively for the fish course. Its versatility and easy drinking nature also ensures it is very much at home with white meats, and what could make a warmer welcome for Autumn than a juicy roast chicken dinner with all the trimmings? Delight your Sunday lunch guests with a bottle of Fairbourne Marlborough Sauvignon Blanc for social sipping. Head to your local Majestic Wines store in the UK to find yours.

 

From the Fairbourne Kitchen – Gravadlax

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With Valentine’s Day not far away, here’s some inspiration for your romantic dinner from the Fairbourne kitchen!

Nothing says I Love You, quite as much as a dish that takes time to prepare; so here’s the perfect canape to serve prior to your starry-eyed supper… Gravadlax!

Russell prepared this just before Christmas (see photos), I’m hoping for a repeat performance on Feb 14th… #hint

You will need:

  • One Salmon fillet, must be very fresh
  • Tablespoon of your favourite aromatic gin
  • 1/2 dessertspoon of brown sugar
  • Handful of flaky sea salt
  • Bunch of fresh dill

To prepare:

  1. De-bone the salmon and trim to a rectangular shape of similar thickness
  2. Drizzle a tablespoon of your favourite aromatic gin over the salmon and smear in with the back of the spoon
  3. Rub onto the filet a half dessertspoon of brown sugar.
  4. Sprinkle and pat into the fillet a generous handful of flaky sea salt so the fillet looks more white from the salt than pink from the salmon.
  5. Then coarse grind black pepper on top of the salt for an even salt and pepper look.
  6. Next finely cut a bunch of fresh dill and cover the salt and pepper so the fillet now looks dill green
  7. Place the fillet into an oven dish.
  8. Cover the fillet with a plastic wrap so the wrap is on the fillet and not resting on the sides of the dish.
  9. Place a flat board onto the fillet and within the edges of the dish, this is to evenly distribute the forthcoming weight to compress the fillet
  10. Add a weight on top of the board and refrigerate. I use an ice cream container with 1.5 litres of water for the weight, therefore a 1.5kg weight.
  11. Refrigerate and compress for three days. Each day removing the expelled liquid from the compressed fillet.

The end result should be a firmly and evenly compressed salt cured salmon fillet with amazing aromatic flavours. Being cured the filled will last for some time if kept cool and wrapped. To serve it is important to cut across the natural grain of the flesh. So determine the piece size you wish to serve and cut that length from the fillet. Then finely slice pieces 90 degrees from your initial cut. The gravadlax should be served with the salty, herby edge for maximum visual and flavour impact.

To serve:

Light the candles, serve with a swipe of wasabi mayo on plain blinis making the salmon the king of the canape… Add a perfectly chilled bottle of Fairbourne Marlborough Sauvignon Blanc.

Don’t forget the playlist:

  • Let’s Stay Together – Al Green
  • Wonderful Tonight – Eric Clapton
  • All of Me – John Legend

Now buy your wine!

Head to your local Majestic Wines store in the UK to find Fairbourne Sauvignon Blanc.

A luxury gift boxed bottle of our Fairbourne 2015 premium, elegant and hand-picked Marlborough Sauvignon Blanc. Makes a perfect gift for your love. We deliver FREE throughout N.Z. Buy yours HERE.

 

 

New Year Resolutions to help get the most from your Sauvignon Blanc!

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Happy New Year! With 2017 now upon us it’s time to start thinking about those New Year resolutions.

At Fairbourne we think New Year’s resolutions should be less about abstaining and more about fulfilling. If you’re going to have a tipple make it count and enjoy it! This New Year’s resolution post is all about getting the most from your Sauvignon Blanc.

  1. Resolve to choose the right glass – Remember not all wine glasses are created equal. When selecting your glassware it’s important to consider that glass shape can provide a unique experience for drinking your wine. Check out an earlier blog post with more information on this.
  2. Resolve to keep your cool – Chilling our Fairbourne Marlborough Sauvignon Blanc to serve between 14 and 16°C (52 and 61°F) will delight your taste buds!
  3. Resolve to step away from the salmon… sometimes – Fairbourne Marlborough Sauvignon Blanc is extremely versatile. It’s true that it has the capacity to honour plain, simple seafood, fresh oysters and steamed mussels, as well as salmon. But it also pairs with white meats like chicken and pork, and even if these are served with herb sauces or rubs the Sauvignon Blanc holds it own. The wine’s vibrant flavors also compliment spicy and ethnic cuisines.
  4. Resolve to store some Fairbourne for next New Year – Unlike many Sauvignon Blanc wines, Fairbourne will be as good, if not better by the end of 2017. Wine Orbit recently re-reviewed our Fairbourne 15, saying it was “A tightly structured sauvignon offering cellaring potential”.
  5. Resolve to buy the very best Sauvignon Blanc – At Fairbourne we hand-pick our grapes from a single vineyard. Our wine is supple across the palate with a generous mouth-feel, the vibrant and expressive fruit flavours lead to a smooth dry finish. Fairbourne consistently achieves five star reviews.

ORDER YOURS HERE!

 

 

Sauvignon 2016 – Marlborough

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fairbourneSauvignon 2016, The International Sauvignon Blanc Celebration is the first of its kind in New Zealand and an opportunity for the New Zealand wine industry to host the world’s leading wine producers, experts and key influencers and shine the spotlight on this diverse, expressive and sought-after variety.  The event will run over three days from Monday 1 February to Wednesday 3 February, 2016 in Marlborough.

You can find out all about the event HERE.

There’s nothing we like more than collaborating with other wine producers who are passionate about their wines and the wonderful region we live in, so Russell and I wouldn’t miss this event and are looking forward to being delegates.

At Fairbourne Estate we choose to commit to varietal specialisation and sustainably managed vines to grow consistent, site specific premium Marlborough Sauvignon Blanc. This comes from our history of working with and acknowledging the potential of this popular variety when grown on low fertility sites. Marlborough Sauvignon Blanc is what we know and where our passion lies. We make an elegant, terroir inspired world class wine for evolved and sophisticated wine lovers. Thus we have became known as New Zealand’s only specialist, artisan producer of premium Sauvignon Blanc.

We’ll be presenting…

  • Fairbourne Sauvignon Blanc 2014 as part of the GARDEN PARTY AT LAKE TIMARA  at Timara Lodge on 1st February.
  • Fairbourne Sauvignon Blanc 2013 as part of the THE CLASSICS Characteristic Style Tasting at both Spy Valley and Cloudy Bay on 2nd February.
  • Fairbourne Sauvignon Blanc 2014 as part of the KIWIANA BEACH PARTY at The Store on 2nd February.
  • Fairbourne Sauvignon Blanc 2011 as part of the THE WILD BUNCH Alternative Tasting at Ara on 3rd February.

If you’re attending the event, be sure to stop by and say hello…

#SauvignonNZ

 

3 Reasons Sauvignon Blanc & Summer go together perfectly

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Summertime is ripe for adventure and relaxation, and somewhat Yin and Yang with New Year which brings with it bountiful energy and a determination to fulfil our hopes and dreams.  Whether you’re headed for the beach or bush, summer’s heat puts on the go slow, giving us every reason to take a break and refocus.  It’s time to unwind with friends and family with a barbecue at the beach, and a crisp chilled glass of Sauvignon Blanc to restore your inner harmony.

SauvandSummer

When the mercury rises we know it’s time to reach for something ice-cold and refreshing, and a vibrant Sauvignon Blanc says summer at first sniff.  Day or night, whether you’re hosting a leisurely lunch or barbecuing up a storm, a zesty, fruity ‘Sav’ is simply perfect summer drinking.

Here are 3 reasons to have your fridge brimming with Sauvignon Blanc!

  • Eating al fresco is the season’s greatest delight, and there’s nothing more joyful than seeking the shade of a tree laden with a picnic, rug and delicious chilled wine.  Hot summer days at the beach or the river, and balmy star filled evenings are virtuous reason to eat, drink and be merry and celebrate our magnificent Kiwi summer.
  • Crisp and elegant, Sauvignon Blanc hits the high notes with its explosive aromatic personality.  Its clean taste and herbal mineral finish mean it’s a foolproof wine to drink with food.  There’s a reason Sauvignon Blanc is one of the world’s favourite go-to grapes.  Just unscrew directly from the fridge for impromptu summer sipping.
  • Just like the holidays Sauvignon Blanc uncomplicated and fun, and the ideal match for some of summer’s freshest fare.  Its famous ‘zing’ a delightful complement to the flavours of freshly caught seafood, shellfish and crunchy summer salads.  What better assail on the senses than whitebait fritters washed down with a fruity straight shooter.

Fairbourne Sauvignon Blanc is unique and terroir inspired. It is carefully blended, including a small portion barrel fermented in new French oak, this creates a silky entry, which generously ascends across the palate with a supple texture and dry finish.  We think it’s just the ticket for every summer occasion. Buy yours HERE.

Back on home turf

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Just in case you thought that our stay in Chavignol, Sancerre would encourage us to switch allegiance here’s a photo of us on the weekend we landed back in New Zealand, waiting for the All Blacks vs France game to begin, as you can see we’re still well and truly backing black!

Sarah and Russell

What a game it was, and now we’re both eagerly awaiting the Rugby World Cup final next weekend.

It seems only appropriate to bring you a recipe that you can pop together in a flash for when your mates come around to watch the match. What better way to celebrate being a Kiwi than with whitebait fritters?!

With whitebait season open until 30th November (14th November on the West Coast) you can head outdoors and catch some this coming week. Or you can order some online; Cascade Whitebait will ship throughout New Zealand.

Just in case you don’t have a recipe to hand… Here’s one from Annabel Langbein’s Free Range Life.

Whitebait Fritters

Makes approximately 12 fritters

Ingredients

  • 2 egg whites, beaten to soft peaks
  • ½ tsp salt
  • 1 heaped tsp flour
  • 1 cup fresh whitebait
  • 1 tbsp neutral oil and 1 tbsp butter to cook

Method

Whisk egg whites to form peaks.  Add salt, flour and whitebait and gently fold to combine evenly.
Heat the oil and butter and cook heaped dessert spoonfuls of the mixture over medium heat until golden and puffy, adding extra oil and butter to pan between batches as needed.

Serve with a squeeze of fresh lemon.

If you’re serving these at an evening celebration (and let’s hope we all are!) they pair perfectly with Fairbourne premium, elegant and hand-picked Marlborough Sauvignon Blanc. Buy yours HERE.

 

Fairbourne for your take away…

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If you’re a regular reader, you’ll know that we’re pretty keen foodies. There’s nothing Russell likes more than cooking up a storm in the kitchen, and we both love to dine out… But in the middle of winter we go into hibernation mode and don’t often venture far from home in the evenings. Which means that if Russell decides he doesn’t feel like cooking we sometimes resort to a take away.

Thankfully, there’s one take away option that’s perfect to pair with Fairbourne Marlborough Sauvignon Blanc… All hail the humble dish of “fish & chips”! The crispness of the wine helps to cut through the delicious fatiness of the fish and chips. Although we often order our fish crumbed, rather than battered; finding that this coating allows the fish to steam more inside and retain its delicate flavour a little better.

 

fish-chips

There’s one thing we do love to serve on these occasions though; fresh bread and butter and some homemade tartare sauce… This recipe is quick to make with mainly store cupboard ingredients.

Homemade Tartare Sauce

Ingredients:

  • 200ml/7fl oz mayonnaise

  • 3 tbsp capers, drained and chopped

  • 3 tbsp gherkins, drained and chopped

  • 1 small shallot, finely chopped (substitute the white part of spring onions if you don’t have a shallot)

  • squeeze of lemon juice

  • 3 tbsp chopped fresh parsley

  • flaked sea salt and freshly ground black pepper

Method:

Mix together all of the ingredients in a small bowl and serve straight away or store in the fridge until needed.

 

Soups and Sauvignon Blanc

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With winter approaching, we’re beginning to yearn for a hearty bowl of soup. So we thought you might be too…

Here are two of our favourite soup recipes, and both match perfectly with Fairbourne Marlborough Sauvignon Blanc.

 

Thai Style Green Pea Soup

Soup(from Jan Bilton’s “Celebrate Marlborough Sauvignon Blanc”)

Ingredients:

  • 1 tbsp canola oil
  • 2 – 4 tbsp Thai green curry paste
  • 500g peas
  • 1 cup water
  • 3/4 cup light coconut milk
  • 2 tbsp chopped coriander

Method:

  1. Heat the oil in a saucepan over a medium heat. Add the curry paste and fry for 1 minute.
  2. Add the peas and water. Simmer for about 5 minutes. Puree in a blender. Sieve if preferred and return to saucepan.
  3. Add the coconut milk and coriander and heat through.

Serves 4.

If you like this recipe you can buy the book “Celebrate Marlborough Sauvignon Blanc” HERE

Tom yum (hot & sour) soup with prawns

Ingredients:

  • 700ml chicken stock
  • 1 lemongrass stalk, bruised and cut into large pieces
  • 5 thick slices ginger
  • 3 coriander roots or 6 stems, bruised, plus leaves to garnish
  • 3 lime leaves, torn
  • 6 large prawns, shelled
  • 3 tbsp Thai fish sauce
  • 6 small green chillies, chopped
  • 4 tbsp lime juice

Method:

  1. Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, ginger, coriander roots and lime leaves, then simmer for 2 mins.
  2. Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.

Serves 2.

 

Now you have the recipes, buy your wine HERE

Ditch the recycle bin

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Fairbourne Premium Marlborough Sauvignon BlancHere at Fairbourne, as producers of premium hand-picked Marlborough Sauvignon Blanc, it goes without saying that we think the best thing you can do with a wine bottle is bottle wine! But, alas all good things do come to an end, so when you have drunk your delicious Fairbourne wine you can of course recycle your glass bottles, if the fancy takes you, or you could get a little crafty!

We did some internet research and here is a list of our top 5 things you can do with an empty wine bottle…

  1. Create a lamp – No don’t worry we’re not suggesting a tacky throw back from the seventies, we discovered a much cooler look… Hurricane lamps! Slice the bottom of your wine bottles, (easy does it here, check out this link for instructions). Then pop each bottle over a tea light, a row of three or four, cut at different heights will look eye catching as a table centre piece.
  2. Get culinary – Don’t spend a fortune on a decorative olive oil bottle. You can buy cork stoppers from most good kitchen shops. So remove the label and decorate your bottle if you wish; then use it as an olive oil dispenser.
  3. Get gardening – Take a look at this article on how to make a self-watering planter, to use as part of a windowsill herb garden.
  4. Sweet gift – Remove the label. Fill with colourful lollies, (smarties, M&M’s or jelly beans work well), decorate the bottle with a gift label and ribbon, and… Tada! You have a perfect present for a friend with a sweet tooth!
  5. Feed the birds – Check out this LINK, to find out how to make a wonderful bird feeder for your own garden or a gift for a nature lover.

Sauvignon Blanc

Here at Fairbourne Estate we make premium, handpicked, Marlborough Sauvignon Blanc. The word Sauvignon is a derivative from the French word Sauvage meaning wild or savage and of course the word blanc is the French word for white. The wild or … Read More

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