te Pa

2018 te Pa Oke Sauvignon Blanc 2018

Award
Winner Top 100 Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $25.00
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  • te Pa
    PO Box 828
    Blenheim, Marlborough
    New Zealand 7240
  • Wietske van der Pol, Supply Chain Coordinator
  • Phone (64) 21 570517

“Complex bouquet of grilled toast, vanilla and lemon marmalade. Full bodied and rich showing a supple round palate and well- integrated oak providing toasty complexity and a long persistent finish. The wine is an excellent pairing with the dish appearing complex and seamless.”

“Creamy, nutty oak aromas. Strong oak characters flow on to the palate with notes of vanilla and toast. The food enhances the wine with a good synergy between the hazelnuts and the nutty oak. Though importantly the wine also has good fruit which shined when paired with the food.”

“Toasty oaked style of Sauvignon Blanc. Rich, round and textured on the palate. The oak element pairs well with herbs and spice.”

“A lovely complex wine with hints of lovely nutty notes. Slight kerosene characters with hints of lees and oak. The wine stays balanced as the texture comes right through to the finish. A great match as the texture of both the wine and the dish match.”

“Pale straw, lots of oak, toasty charry, buttermilk malo, medium bodied, creamy palate.”

“A lick of oak on the nose, nice acidity, a powerful wine, with lots on tension on the palate, crunchy, juicy acidity, with a long lingering finish.”

The Sauvignon Blanc Wines were judged with

Marinated Zucchini with Hazelnuts and Goat Ricotta

Presented by chef Marcell Kustos

Ingredients

  • 6 zucchini, thinly sliced (thinnest on the mandolin) and salted (½ zucchini/person)
  • 1 punnet cherry tomatoes, roasted at 180C with salt and olive oil for 20 min
  • ¼ cup blanched hazelnuts, roasted at 180C for 6 min, roughly chopped
Dressing:
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 small garlic clove, finely grated, fried
  • ¾ tsp. sugar
  • Freshly ground black pepper
  • ½ lemon
  • Salt if needed
Ricotta cream:
  • 250g fresh ricotta (in tube, not the crumbly one you bought for the trial)
  • 50g fresh goats cheese
  • 1 sprig dill, finely chopped
  • 2 Tbsp lemon juice
  • ½ tsp salt

Method

  1. Mix the ricotta cream with stick mixer until smooth, set aside.
  2. Press the liquid out of the salted zucchini. Mix with dressing.
  3. Smear ricotta cream on plate, add roasted tomatoes and zucchini on top and finish with hazelnut and a drizzle of flesh olive oil. Note: The pairing is based on the sour-salty interplay of the dish and the crisp acidity in the SB wines. Make sure both salt and acidity of the dish are in check.