Saint Clair Family Estate
Saint Clair Pioneer Block 20 Cash Block Sauvignon Blanc 2017
- Award
- Winner Blue Gold Sauvignon Blanc Wines
- Grape Varieties
-
Sauvignon Blanc (100%) 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 $27.99
- Saint Clair Family Estate
- Kate McDermid, Marketing Assistant
- Phone (64) 27 3418018
Martin Moran, Second Term Panellist 2019 Competition
“It shows distinctive freshly cut bell pepper character and a zesty fresh palate that is less pungent with food”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale lemon-green. Herbal, nettle and snow-pea aromas. Clean, light snow-pea flavours. Good mid-palate weight and length. Round finish. Food: Very good combination; green wine flavours marry well with asparagus and underlying dimensions emerge with the mushrooms. Good texture and structure.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Slightly mealy nose. Hints of tropical fruit coming through. Touches of green on the finish of the palate. Well balanced acid and fruit. The Asparagus and Mushroom Risotto works well as the wine remains smooth on mid palate but finishes with a nice acid lift.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Light, spicy, mineral nose. Cat?s pee, green olive tapenade nose. Light, crisp, green, lime acidity backed gooseberry and celery.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“The nose exhibits complex aromas of wet stone, flint and dried herb. A more savoury style with restrained flavours and a long clean finish that pairs well with food. Pairing the wine with food lifted the flavour density and added complexity.”
The Sauvignon Blanc Wines were judged with
Asparagus and Mushroom Risotto
Presented by chef Michael Manners
Ingredients
- 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
Method
- Heat stock, melt half the butter in a saucepan, add the onion and cook until soft.
- 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.
- Meanwhile sauté the diced mushrooms in olive oil until cooked, season with salt and pepper, put aside.
- Continue to add the simmering stock, stirring until the rice is cooked (about 15-20 minutes).
- Just before the rice is cooked add the asparagus stems, mushrooms, parsley, cheese and remaining butter.
- Check seasoning for salt and pepper.
- Serve with the asparagus tips on top as garnish and pour over any remaining stock (just a little!).
Mike de Garis, Second Term Panellist 2019 Competition
“Nettley, grassy with some citrus lift, minerally. More up front, some juiciness, gritty phenolics add to flavour. Food: pronounced acidity, moreish and good line.”