Framingham Wines Ltd

Framingham Sauvignon Blanc 2017

Winner Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Wairau Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $17.99
  • Framingham Wines Ltd
    19 Conders Bend Road
    Renwick, Marlborough
    New Zealand 7243
  • Leah Scadden, Logistics Manager
  • Phone (64) 3 35728884

Slightly broader style, tropical, boxwood, more upfront. Broad, lacks finesse, RS shows through. Food: balances out the RS and makes the wine more appealing.

A rich style with good length with a hint of asparagus to with the green fruit that seems richer still with the food match

Pale lemon, very bright. Clean lemon-lime and dried-linen aromas. Tidy mid-weight palate, creamy mid-palate, clean acid and slightly firm, savoury finish. Food: The wine?s fruit sweetness stood up well to the food, though it seemed a little short at the finish.

Light subtle nose of green herbal notes that follow through to the palate. Great intensity on the palate with the wine finishing with a lovely citrus lift. Comes across as quite juicy on the mid palate. A good match with the Asparagus and Mushroom Risotto as the wine becomes more in harmony.

Mineral, spicy, green gooseberry nose. Light, spicy, gooseberry, grassy. Dry finish.

Restrained mineral nose, hints of slate and dried herb. The palate is similarly savoury with a clean crisp finish and nice length of flavour which would pain well with savoury dishes.

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!).