Matahiwi Estate

Matahiwi Estate Sauvignon Blanc 2019

Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Masterton, Wairarapa, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $21.60
  • Matahiwi Estate
    286 Paierau Road
    Masterton, Wairarapa
    New Zealand 5881
  • Simon Smith, Admin & Logistics
  • Phone (64) 06 3701000

Lifted bouquet of lemon curd, fresh-cut grass. Lively and crisp initially but starts to fall away quite quickly. The wine appears fruitier and more balanced when paired with the dish.

A complete aroma with poised lemon and stone fruit aromas. An open palate with good flavours, rounded body and softness. The wine looked very good with the food.

Exotic fruits, racy acidity just works with the medium body and zesty style. The versatility of this wine would make it a good match with a wide range of light dishes.

A lovely bright fresh green herbal nose and palate. Hints of tropical notes with gooseberry on the finish. Bright citrus characters balance this wine out beautifully. Wine works well with this dish. Gives it a nice lift.

Very pale straw, flint, herb, asparagus, lemon, light bodied, crisp, fresh.

A more savoury herbaceous style, light and bright, with a tangy citrus 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.