Foley Wines

Russian Jack Sauvignon Blanc 2018

Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Marlborough
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $19.00
  • Foley Wines
    PO Box 67
    Renwick, Marlborough
    New Zealand 7243
  • Annie Greenheld, Sales and Marketing Co-ordinator
  • Phone (64) 21 638878

Finer style with citrus and slight tropicals. Citrus and tropical, moreish. Food: adds to flavour line, makes the acidity slightly more steelier, but is still quite moreish.

Lots of lemon and gooseberry to the fore in classic sauvignon style that matches well and the dish improves the wine experience.

Very pale. Dried-linen, lemon and slightly creamy aromas. Light-bodied, crisp and fresh. Medium palate length. Food: Fine structure of wine means it is slightly lost with the food.

Light elegant nose with hints of green, grassy herbaceous flavours coming through on the palate. Hints of lemon and lime on the finish. The Asparagus and Mushroom Risotto dish gives the wine more body.

Restrained, gooseberry and grapefruit bouquet, light fresh slightly green herbal palate. Dry, softish finish. Long.

Exceptional light straw green colour. There are attractive cut grass and herbal aromas on the nose. The palate is long and lingering with those same attractive vegetal notes. The lovely length of flavour in this wine makes it a good food wine.

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!).