Lawson's Dry Hills

Blind River Sauvignon Blanc 2018

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
    P.O.Box 4020
    Blenheim, Malborough
    New Zealand 7242
  • Nigel Whittaker, Marketing Assistant

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.

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.

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.

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.

Pale straw, tinned asparagus, herb, slightly sweaty, medium weight, palate better than nose fresher and more lively.

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


  • 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.