Rapaura Springs

Rapaura Springs Marlborough Sauvignon Blanc 2019

Winner Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $20.00

Opens with lifted notes of freshly-cut grass. Bright, fresh and intense on the palate with notable herbeaceous notes coupled with overtones of passionfruit and guava. The wine appears more tropical and fruit driven when paired with the dish.

Some faint reductive elements are evident on the nose. A tight palate with high acidity. While the food does enhance the wine, more fruit weight would have led to a better wine/food match.

Aromatic, zesty and fresh with savoury sea breeze notes on the finish. There is a slight bitterness on the finish that makes this more suitable for drinking on its own as it could clash with other flavours.

Green, grassey herbal nose following through to the palate. Bright and clean with a hint of lovely gooseberry notes on the finish. Balanced with fresh citrus notes. Wine balances out well with this dish.

Pale straw, tropical, passionfruit, melon, lemon, medium bodied, flavoursome.

Aromatic and generous passionfruit, tropical fruit notes, a more ripe style.

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.