Booster Wine Group

Awatere River Sauvignon Blanc 2019 2019

Winner Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $19.00
  • Booster Wine Group
    2016 Maraekakaho Road
    Hastings, Hawkes Bay
    New Zealand 4171
  • Marie Weber, Executive Assistant
  • Phone (64) 6 879 8768

Opens with peach, mango and white nectarine. Lively and crisp with a lean linear palate profile, very good intensity and a long persistent finish with herbaceous overtones. The wine is unchanged when paired with the dish.

A gentle lemony aroma with subtle savoury accents. The palate is light-bodied with restrained citrus and kiwi flavours. With the food the wine displays a wonderful vibrancy though I think the style is a little too shrill for the food.

Flint and white grapefruit on the nose with crisp acidity and a weighty palate. A wine to have with food so its texture can be matched. Works well with spring vegetables and toasted nuts.

A subtle gooseberry nose following onto the palate. Soft acid with hints of citrus and mandarin on the finish. Dish seems to swamp this wine as it is too delicate.

Very pale straw, herbal, cut grass, light weight, slightly leaner palate.

Juicy and fresh, zingy acidity, nice mouthfeel, touch of phenolics, crisp and dry, goats cheese brings a lovely sweetness to the wine.

The Sauvignon Blanc Wines were judged with

Marinated Zucchini with Hazelnuts and Goat Ricotta

Presented by chef Marcell Kustos


  • 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
  • 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


  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.