Giesen Group

Giesen Small Batch Sauvignon Blanc 2016

Award
Winner Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Awatere Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $22.99

Grassy, capsicum, some minerality. Same grassiness, ok RS, slight phenolic edge. Food: asparagus adds to the pronounced acidity.

A markedly less pungent style than this variety often produces with a broad palate and creamy note with flavors that matched the wine well

Bright pale lemon. Neutral, slightly cheesy aromas. Lemony flavour, light palate, moderate acid, soft finish. Food: Not so good ? palate becomes a bit heavy/coarse and flavours become sweaty.

Slight complex nose, hints of citrus and tropical notes coming through. Lifted on the finish with lovely firm acid. Wine is improved with the Asparagus and Mushroom Risotto. More lifted and fresh.

Grassy, spicy, green melon, apple. Med-bodied, dry, spicy, celery, apple, grassy, fresh. Grassy, fresh, green, melon, spicy finish. Gentle, approachable.

Savoury, mineral aromas on the nose with hints of dried herb giving complexity. The palate shows more herbaceous characters giving a freshness and life to the wine without losing that savoury edge.

The Sauvignon Blanc Wines were judged with

Asparagus and Mushroom Risotto

Presented by chef Michael Manners

Ingredients

  • 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

Method

  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!).