Grape Expectations Vintners

Franklin Tate Estates Sauvignon Blanc Semillon 2018

Winner Top 100 Lighter Bodied Dry White Wines
Grape Varieties
Sauvignon Blanc (70%) Margaret River, WA, Australia
Semillon (30%) Margaret River, WA, Australia
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $16.00
  • Grape Expectations Vintners
    PO Box 609
    Cowaramup, Western Australia
    Australia 6284
  • Jeanette Smith, Assistant Winemaker
  • Phone (61) 08 97550312

Ripe red capsicum, slight tropical & toast, citrus, slight spice spike. Capsicum & slight tropical, zingy acidity, moreish. Food : has countered some of the acidity, and made the wine more flavoursome, and moreish.

Very classical Sauvignon with intense lime and lemongrass aromas and tangy palate and the green flavours in sauce and wine echo one another perfectly

Very pale. Nettle and green-pea varietal aromas. Slightly salty flavour, fresh acid, soft very dry finish. Food: Good combination with the Sauv Blanc ? both flavours and texture of the wine are very compatible

Green grassy herbaceous with bright acidity on the palate. Slight tomato leaf flavours coming through, finishing clean bright and varietal. Wine marries in well with the snapper dish as the greens of the wine work in well with the dill puree.

Light yellow. Grassy, herbal, floral nose. Light, dry, high acid, creamy edge, balanced. Dry spicy finish. Long. Food pairing emphasized the varietal character of the wine with no perceptible enhancement to the fish.

Very pale straw green colour. Effusive nose with aromas of passionfruit, guava and complex fresh herbal notes. The palate is generous without being clumsy and there is a pleasing crisp finish.

The Lighter Bodied Dry White Wines were judged with

Snapper with zucchini and dill

Presented by chef Marcell Kustos


Zucchini puree

  • 700 g zucchini, peeled, grated
  • 1 pc onion, small, diced
  • 1 bunch dill, fresh
  • 140 ml milk
  • 140 ml sour cream
  • 2 Tbsp flour
  • 1 tsp lemon juice/vinegar
  • 8 pc fillets, steamed Snapper


  1. Peel and grate zucchinis.
  2. Add salt, set aside for 10 minutes and squiz water out.
  3. Add oil to the pan, fry onion until translucent, add half of the dill.
  4. Add zucchini and cook it for 10 minutes.
  5. Add milk.
  6. Mix sour cream and flour. Slowly add to the warm zucchini mix.
  7. Add lemon juice for desired acidity.
  8. Serve with fresh dill.
  9. In a medium pot, boil water and place a steaming basket with parchment paper.
  10. When the waiter is boiling steam the snapper fillets for 4 minutes.
  11. Serve the snapper on top of the zucchini puree.