Wairau River

Robinsons Sauvignon Blanc 2019

Award
Winner Top 100 Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc Blenheim RD3, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $12.50
Buy This Wine

“Lemongrass aromas unfold to reveal a bright, fresh palate displaying intense notes of preserved lemon supported by crisp acidity. The wine’s fruit is dampened when paired with the dish.”

“Faint garlicy sulfides are initially present on the nose though these largely blow off with air. The palate is fabulously assertive and full of character. The wine works well with the food.”

“Lime and tangerines on the nose. Good intensity with passion fruit on the palate.”

“A mealy complex herbal nose following through to the palate. A hint of pineapple on the palate with a lovely acid backbone that makes the wine both fresh and refreshing. Wine and dish work well as mealy complex characters come through.”

“Pale straw, subtle nutty barrel, lemon, lemongrass, herb, medium bodied, good palate, flavoursome and long.”

“Juicy and fresh, citrus blossom, passionfruit notes, crunchy acidity, refreshing and light.”

The Sauvignon Blanc Wines were judged with

Marinated Zucchini with Hazelnuts and Goat Ricotta

Presented by chef Marcell Kustos

Ingredients

  • 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
Dressing:
  • 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

Method

  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.