Coles Liquor

Land of Giants Marlborough Sauvignon Blanc 2018

Winner Blue Gold 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 $17.00
  • Coles Liquor
    800 Toorak Road
    Hawthorn East, VIC
    Australia 3123
  • Molly Back, Account Coordinator
  • Phone (+61) 03 92543614

Fresh lemon, yellow peach aromas. Crisp, fresh and lively with moderate intensity and length. The wine appears more fruit sweet and expressive with the dish.

Ripe stone fruit aromas. A mid-weight palate with excellent flavour depth. The wine looked excellent alongside the food due to its intense, bright stone fruit flavours

Muted on the nose which is more than compensated for on the palate. Searing acidity. Zesty with excellent concentration of citrus fruits. Can be mowed down by other flavours, therefore best for drinking on its own.

Green, grassey herbaceous nose with fine green apple acid. Bright and refreshing. Good acid backbone with bright citrus notes on the finish. Goes well as the wine cuts through the cheese of the dish.

Pale straw, lemon, floral, straw, faint herb, medium weight riper.

Bright, ripe tropical fruit aromas, juicy and crunchy acidity, refreshing finish.

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.