Peach rings, drippy ripe nectarine, with a tropical star fruit zing. Many of us fell in love with Kim Crawford at first sip – and with similarly tart, tropical Sauvignon Blancs like it. But with a mission to find less mass produced wines (no disrespect Kim!), we searched to find a natural, family owned, small producer making a fresh alternative to this admittedly addictive Sauvignon Blanc style – and we found it! From certified organic vineyards planted in ‘99, Deep Down is a project from two friends deeply committed to making delicious New Zealand wines with distinct character.
Great with fancy at home seafood dishes - oysters, scallops, crab, clams, lobster, prawns - any shellfish with zingy flavors or a citrus or garlic marinade or dressing. Generally goes well with Thai flavors - green chicken curry or a Thai-style chicken salad is delicious. Dishes with herbs and greens like salmon with dill, and great with basil, cilantro, arugula and mint.
Deep Down is a boutique Marlborough wine company founded by two friends, Clive Dougall, who was the winemaker at Seresin Estate for 12 years, and Peter Lorimer, who promoted boutique New Zealand brands around the globe with his company, the New Zealand Wine Portfolio. They make organic, small batch, wild ferment, single vineyard wines crafted with honesty and low or no additions. Wines of transparency and place.