Lawson's Dry Hills
Lawson's Dry Hills Sauvignon Blanc 2019
- Award
- 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 $18.99
- Lawson's Dry Hills
- Nigel Whittaker, Marketing Assistant
Toni Paterson, First Term Panellist 2020 Competition
“Bright, refreshing lemon scents. A reserved wine, lighter in body, with subtle fruit flavours and a citrusy finish. Though the wine does not have enough flavour for the food and becomes tasteless and acidic.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Grapefruit and wet stones with mouth-watering acidity. This wine screams for oysters and a seafood platter.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Bright clean fresh green apple fruit. A delicate bright fresh fruit nose showing hints of citrus and green apple. Lovely balanced acid with a slight gooseberry lift on the finish. Wine balances out well with this dish as brightness comes through.”
Sam Kurtz, First Term Panellist 2020 Competition
“Very pale straw, guava, flint, lemon, light weight palate, crisp, herbal length.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Fresh cut grass, zingy refreshing acidity, juicy and fresh, hints of citrus blossom and passionfruit.”
The Sauvignon Blanc Wines were judged with
Marinated Zucchini with Hazelnuts and Goat Ricotta
Presented by chef Marcell Kustos
Ingredients
- 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
- 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
Method
- Mix the ricotta cream with stick mixer until smooth, set aside.
- Press the liquid out of the salted zucchini. Mix with dressing.
- 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.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Intense bouquet of lemongrass and passionfruit. Fresh, crisp and lively on the palate with bright acidity and excellent mid-palate intensity. The wine remained unchanged when paired with the dish.”