Brancott Estate

Brancott Estate Identity Marlborough Sauvignon Blanc 2018

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Winner Top 100 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 $21.99
  • Brancott Estate
  • Anita Anderson, Brand Sites Administrator
    Bruno Rain, Proprietor
  • E: Anita.Anderson@pernod-ricard.com
    T: (64) 4 8338234
  • 150 Church Road
    Taradale, Napier
    New Zealand 4112

Dull colour. Broad, sherbet like, citrus. Sweet and unbalanced, moreish. Food: covers RS and makes the palate length slightly longer.

A grassy style Sauvignon with a tangy finish and the matching dish improves the experience making it seem richer and less pungent.

Pale lemon. Vibrant passionfruit and green citrus aromas. Tangy fruit on palate, crisp acidity. Good length, fine finish. Food: Good combination. Fresh acidity at finish.

Slight burnt match nose following onto the palate. Firm acidity with lingering lemon and lime characters on the finish. Acidity on the finish maintains the structure of this wine. Wine is nicely balanced with the Asparagus and Mushroom Risotto. Flavours of the wine are held in check.

Lightly green floral, fresh high acid, good mid-palate persistence. Long finish.

Lifted wet stone/mineral aromas dominate the nose. A deliciously savoury style with flavour that persists well onto the back palate. This more savoury style with length and clean finish is an excellent match with food.

The Sauvignon Blanc Wines were judged with

Asparagus and Mushroom Risotto

Presented by chef Michael Manners

Ingredients

  • 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

Method

  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!).