Lawson's Dry Hills
Blind River Sauvignon Blanc 2018
- Award
- Winner Blue Gold Sauvignon Blanc Wines
- Grape Varieties
-
Sauvignon Blanc (100%) Awatere Valley, 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 $19.00
- Lawson's Dry Hills
- Nigel Whittaker, Marketing Assistant
Toni Paterson, First Term Panellist 2020 Competition
“Heady fruit with notes of guava and feijoa. A quiet front palate though the mid is intense and the length is good. The wine/food match is spot on, with the depth of the fruit shining alongside the dish.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Moderate intensity of grapefruit and lime peel on the nose. A medium bodied dry Sauvignon Blanc that can awaken your senses. Have with avocado and toast in the mornings when on holiday.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A bright capsicum and gooseberry driven wine with hints of fennal and tomato leaf. Balanced acid with lovely length and brightness. A good match with this dish as the wine is quite robust.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale straw, tinned asparagus, herb, slightly sweaty, medium weight, palate better than nose fresher and more lively.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“A more ripe style, savoury, slightly chewy phenolics on the palate.”
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
- 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
- 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
- Mix the ricotta cream with stick mixer until smooth, set aside.
- Press the liquid out of the salted zucchini. Mix with dressing.
- 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.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Intense bouquet of spearmint and verbena. The palate is fresh, crisp and lively with moderate intensity and length. The wine appears fruitier and more balanced with the dish.”