Mud House

Mud House Sub Region Series Rapaura Sauvignon Blanc 2017

Winner Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Rapaura, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $19.99
  • Mud House
    Accolade Wines
    22 Liverpool St
    Riverlands Estate, Blenheim
    New Zealand 7274
  • Annabelle Latz, Communications, PR and Events Specialist
  • Phone (64) 27 3369967

Finer style, grassy and tropical, some thiols. Similar to nose, juiciness with flavour and moreish acidity. Food: makes the fine more tangy and moreish, quite mineral-like.

Straight down the line lime and lemon fruit version of this variety that seems a little more intense with the food.

Very pale. Quite neutral, sweet fruit aromas. Clean but fairly neutral palate. Apparent sweetness at finish. Food: Flavours improved with the food, though sweetness still shows through.

Clean bright fruit with medium intensity. Fresh green notes with a slight tangy acid finish. Finishes with hints of dried straw characters and citrus notes. A better match with the Asparagus and Mushroom Risotto as wine becomes less tangy.

Spicy, floral, gooseberry nose. Light, dry, zesty, fresh straightforward grassy gooseberry palate. Dry finish.

Cut grass and attractive vegetal characters on the nose. The palate shows delicious primary fruit drive with classic varietal herbal flavours.

The Sauvignon Blanc Wines were judged with

Asparagus and Mushroom Risotto

Presented by chef Michael Manners


  • 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


  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!).