Brancott Estate

Brancott Estate Letter Series B Sauvignon Blanc 2018

Winner Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $27.99
  • Brancott Estate
    150 Church Road
    Taradale, Napier
    New Zealand 4112
  • Anita Anderson, Brand Sites Administrator

Dull colour. Tropical, weedy, thiol overload. Similar to nose, broad, hot and phenolic. Food: enhances the thiol component, fills out the palate.

A softer style with a lot of pink grapefruit character that is little changed by the food

Pale lemon-straw. Lemon, green apple, some minerals. Good complexity. Rich, complex palate. Fuller-bodied style, quite structured. Sour lemon-drop acidity, distinctly firm/bitter phenolic finish. Food: Nose is not so attractive with the food. Palate becomes quite edgy and unbalanced.

Lovely tropical fruit nose with depth and character. Hints of capsicum on the palate with great citrus flavours to finish. A good match with the Asparagus and Mushroom Risotto as they both work in harmony.

Grassy, gooseberry nose. Med-bodied, oily, fairly broad lightly biscuit palate. Dry, spicy finish.

Complex aromas of perfumed talc, rose petal and lychee on the nose. The palate reflects that lovely complexity with an attractive green edge that gives life and balance to the wine. The balance in this wine and it?s long finish pair well with food.

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!).