Foley Wines

Boatshed Bay Sauvignon Blanc 2018

Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Wairau and Awatere Valleys, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $20.00
  • Foley Wines
    PO Box 67
    Renwick, Marlborough
    New Zealand 7243
  • Annie Greenheld, Sales and Marketing Co-ordinator
  • Phone (64) 21 638878

Steely, green capsicum, lemon citrus. Green and very steely, phenolic and hard. Food: makes the palate more acidic, adds to flavour.

Zippy fresh wine with passionfruit and lemon character that is so tangly it rather dominates the food match

Very pale. Green apple, gooseberry and slight mineral aromas. Tidy palate, lively acidity and decent length. Persistent finish. Food: Good combination, although wine becomes a little simple and sweet at the finish.

Clean bright herbal notes with lovely lemon zest on the finish. Subtle citrus notes on the palate work in well with the acid and fruit structure. A lovely box hedge flavour is on the finish. A great match with the Asparagus and Mushroom Risotto as the creaminess of the risotto marries in beautifully with the wine.

Pale yellow. Restrained, floral, lightly herbal nose, crisp green gooseberry and herbal green melon on palate finishing long and mineral.

Wonderful pale green colour. Dried herb, thyme and mineral aromas on the nose. A complex palate with a pleasing savoury edge. This more savoury style improved with food which accentuated the underlying fruit notes 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!).