Drop of the Day - OTU Sauvignon Blanc 2020
Showcasing a beautiful new label, OTU Wine Estate brings together a unique, coastal terroir, set at the edge of the Southern Ocean. We'd match this vibrant, zesty wine with our rich, fresh Haloumi and Almond Crumbed Fish recipe.
This article was created in partnership with OTU Wines
Celebrate the start of a fresh New Year with new goals and a glass of OTU Estate’s zesty and fresh Sauvignon Blanc, our first Drop of the Day of the year! This intensely vibrant Marlborough Sauvignon Blanc, recently awarded 5 stars and 94 points by Wine Orbit, is sourced directly from OTU’s Otuwhero Estate. This vibrant wine shows ripe melon, lime zest and gooseberry flavours, beautifully offset by bold green apple acidity.
The wine is an excellent match for our Haloumi and Almond Crumbed Fish, cutting through the richness and enhancing the fresh flavours with its zestyness, while the creamy, salty dish highlight's the sauv's balanced acidity.
Cradled between snowy mountains and at the edge of the Marlborough and the South Pacific Ocean, the OTU Wine Estate is remote coastal and rugged terroir - planted on steep coastal slopes with long sunshine hours - producing distinctively bold, ripe fruit flavours, and exquisitely expressive wines. The ancient Otuwhero River, gives OTU wine its name, and is fed by melting snows from surrounding mountain peaks. This provides their estate with seams of rich alluvial gravels that rise through silt and clay soils - delivering bold minerality, intensity and ripe opulence to their wines.
OTU Estate also welcome world-renowned Winemaker Jeff Clarke to the OTU Estate Team. Jeff has played a leading role in the continued development of the now world-famous Marlborough Sauvignon Blanc wine style, and also helped drive the development of New Zealand Pinot Noir, Sparkling and Pinot Gris. Jeff will use his extensive experience and winemaking finesse to bring to life OTU Estate’s unique coastal terroir.
Purchase directly from OTU Estate online Shop | Otu wines and available nationwide at New World, Pak N Save and LiquorLand outlets.
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latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.