Brancott Estate

Brancott Estate Terroir Series Sauvignon Blanc 2019

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 $19.99
  • Brancott Estate
    150 Church Road
    Taradale, Napier
    New Zealand 4112
  • Anita Anderson, Brand Sites Administrator

Very intense bouquet displaying passionfruit and mango with overtones of white peach and nettle. Crisp and fresh, showing only moderate intensity and length. The wine appears more fruity and balanced when paired with the dish.

Lemon zest with notes of guava and feijoa. The palate is spicy and assertive. The wine looks fabulous alongside the food due to the intensity of the fruit flavours.

Complex nose of both citrus and tropical fruits. Bracing acidity with a lasting finish. A Sauvignon Blanc for lovers of this style.

A clean fresh cut grass nose with hints of tropical on the palate. Balanced acid with slight passionfruit notes on the finish. Good acid fruit balance with length and persistence. Wine is strong with character so held its own with the dish.

Pale straw, slightly sweaty, tropical, bean and herb, oak?, medium weight, rounder palate.

Highly aromatic, guava and pineapple notes leap from the glass, fresh cut grass, juicy crunchy acidity on the palate, acidity in the wine works well with the goats cheese and zucchini.

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.