Lawson's Dry Hills

Blind River Sauvignon Blanc 2018

Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Awatere Valley - Single vineyard, 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
  • Lawson's Dry Hills
    P.O.Box 4020
    Blenheim, Malborough
    New Zealand 7242
  • Nigel Whittaker, Marketing Assistant

Grassy, tropical, broad, lacks flesh, moreish. Steely, lacks flesh, moreish, soft. Food: fills the palate out, moreish, reasonable match.

Plenty of attractive zesty citrus fruit flavours and the greenness in the wine and dish meld together seemlessly

Pale lemon. Green citrus fruit aromas with mineral overtones. Medium-full palate, fresh acidity. Slightly firm finish. Food: Wine becomes sweet & oily at finish

Clean, green and bright. Full fruit palate with hints of gooseberry and lime on the finish. Well balanced acid finishing with freshness. Acid is toned down and the wine becomes more balanced with the Asparagus and Mushroom Risotto Dish.

Slightly creamy mineral nose, light, herbal, floral grapefruit on palate. Dry finish.

Racey mineral aromas on the nose complexing with attractive dried herb characters, the palate shows wonderful savoury/mineral notes with those herbal elements adding interest. Food accentuates the underlying primary fruit characters in the wine.

The Sauvignon Blanc Wines were judged with

Asparagus and Mushroom Risotto

Presented by chef Michael Manners


  • 1.5L chicken stock infused with 50g dried porcini mushrooms
  • 150ml dry white wine
  • 120g butter
  • 1 small onion very finely diced
  • 200g mushrooms diced and sliced (buttons, cups and portobello)
  • 4 cloves garlic, finely chopped
  • 12 asparagus spears (lightly steamed)
  • 2 cups Arborio or Carnaroli rice
  • 90g grated Parmesan
  • ¼ cup finely chopped parsley


  1. Heat stock, melt half the butter in a saucepan, add the onion and cook until soft.
  2. Add the rice and coat with the butter, add the white wine, stir well and add the stock about 1 cup at a time, stirring all the time.
  3. Meanwhile sauté the diced mushrooms in olive oil until cooked, season with salt and pepper, put aside.
  4. Continue to add the simmering stock, stirring until the rice is cooked (about 15-20 minutes).
  5. Just before the rice is cooked add the asparagus stems, mushrooms, parsley, cheese and remaining butter.
  6. Check seasoning for salt and pepper.
  7. Serve with the asparagus tips on top as garnish and pour over any remaining stock (just a little!).