OTU Marlborough Sauvignon Blanc 2018

Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Awatere, 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 $20.00
  • OTU
    Level 3, Tower One, 205 Queen St
    Auckland, Marlborough
    New Zealand 1010
  • Conan Wang, Operations Manager
  • Phone (64) 21 0307851

Tropical spice, thiol lift, slight grassiness. Strong grassiness and thiol, phenolics add to flavour line, moreish. Food: still zingy, but more moreish.

Citrus scented wine with packed with grapefruit and lime flavours that doesn?t change too much with the food.

Very pale. Clean lemon-lime aromas, some smoke/gunflint and fresh herbs. Herbal/lantana flavours; structured palate, firm finish. Food: No real change ? back-palate firmness remains.

Subtle citrus fruit characters on the nose and palate. Not intense but well balanced. Good slight melon, tropical fruit characters on the finish with hints of lemon. Wine stays nicely balanced with the Asparagus and Mushroom Risotto dish.

Fresh lemony grassy green melon and gooseberry nose. Med- bodied, high acid, slightly minerally green palate, finishing spicy.

Ripe exotic tropical fruits on the nose. These attractive flavours persist onto the palate with is long and has lovely density without being clumsy or sweet. Food really made those tropical characters much more apparent.

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!).