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Holdaway Vineyard Sauvignon Blanc 2021 - Blank Canvas
Blank Canvas

HOLDAWAY VINEYARD SAUVIGNON BLANC 2021 - BLANK CANVAS

  New Zealand
€28.70
€25.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

New Zealand's best Marlborough Sauvignon Blanc!

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Why do we love it?

Holdaway Vineyard Sauvignon Blanc - Blank Canvas is a single vineyard Sauvignon Blanc from Marlborough that is here to stay! With commendatory reviews and high scores from the best wine writers (Robert Parker, Jancis Robinson MW, Bob Cambell MW, James Skilton MW etc..) and voted constantly as the best in the country by Julia Harding MW and Rebecca Gibb MW! What more can we say to intrigue you?

Ah, you can drink it now or if you have patience you can keep it for the next three years...

Extra points? It's vegan and vegetarian friendly, so you don't have to worry about anything regarding your diet!

Blank Canvas the creation of the untouchable twin Matt Thompson and Sophie Parker-Thomson MW. Matt is arguably one of the best winemakers in the country with many awards under his belt and over 59 vintages between New Zealand and Europe! Sophie is New Zealand's youngest MW with 21 vintages in both hemispheres.

Know that a bottle of Holdaway Vineyard Sauvignon Blanc - Blank Canvas will not be enough!

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Holdaway Vineyard Sauvignon Blanc - Blank Canvas has pale lemon-green color and everything you'd expect from a New Zealand Sauvignon Blanc: extra complexity and a saltiness in the mouth that makes you wonder if it really is a tank-only wine. Full aromatic nose with tropical fruits - guava, grapefruit, passion-fruit -, asparagus and herbal aromas such as gooseberry leaves.

Bone dry, with high acidity, medium body and long duration.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13%
Origin Marlborough, New Zealand
Variety Sauvignon Blanc
Aromas Saltiness, guava, grapefruit, passion fruit, asparagus, gooseberry leaves
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 3 years
Closure Cork
Organic No

HOLDAWAY VINEYARD SAUVIGNON BLANC 2021 - BLANK CANVAS

PAIR IT

Pair it with green salads, risotto with asparagus and lime, pasta with pesto sauce, dolmades with shrimp, sea bass ceviche

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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