Mission Estate Winery

Mission Estate Sauvignon Blanc 2018

Award
Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc Hawkes Bay, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.7% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $17.99
Buy This Wine

“Ripe capsicum and stalks, slight tropical, steely. Similar to nose, slight hot finish, moreish. Food: doesn?t work that well, more moreish if possible, and almost steely finish.”

“Distinctive fresh bell pepper aromas that some will love and others not and assertive freshness. The food tones it down a little, so works well.”

“Bright pale lemon. Quite pungent flint, capsicum, almost pepper aromas. Full-flavoured, solid palate structure, good length, firm finish. Food: Aromas and flavours tone down but the back-palate firmness remains.”

“Tomato leaf notes on the aroma, following through to the palate. Quite intense right through. Good sugar acid balance. Great length and persistence. A good match as the Asparagus and Mushroom Risotto tones the green tomato leaf notes down.”

“Very green, grassy, cat?s pee nose. Med-full, very grassy, herbal, fresh floral mid-palate. Dry, spicy, grassy gooseberry finish. Long.”

“Exceptional bright pale straw colour. Exciting flinty nose with excellent mineral and wet stone characters on the palate. This very savoury style is beautifully structured and is an excellent food wine.9”

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!).