Clark Estate

Clark Estate Upper Awatere Sauvignon Blanc 2019

Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Awatere Valley, 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 $23.99

Lemon curd aromas unfold to reveal a highly intense palate with lemongrass, passionfruit intensity supported by crisp acidity. The lemongrass notes in the wine were accentuated when paired with the dish.

High-toned lemon juice aromas. The palate is beautifully intense with a strong citrus core. The wine is enhanced by the fruit, with the fruit flavours becoming more intense and the acidity providing a refreshing and cleansing finish.

Textured Sauvignon Blanc with good weight on the palate and balanced acidity. Enjoy with nibbles. The slender style makes it most suitable to have on its own rather than paired with complex dishes.

A delicate green herbal nose follows through to the palate. Light and elegant. Hints of gooseberry with a slight grip on the finish of the palate. Wine is better with this dish as brightness of acid gives it a lift with the hebal and gooseberry characters.

Pale straw, lemon, straw, tropical, light to medium, light weight, slightly short palate, crisp acid.

Crisp and juicy acidity, mouthwatering and fresh, zingy and fresh.

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.