Saint Clair Family Estate
Saint Clair Pioneer Block 21 Bell 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
- 12% 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
“A full bodied style with some nuttiness in addition to expected green citrus notes that the food somehow makes taste fresher.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale lemon. Gooseberry and nettle aromas. Light palate, restrained fruit flavours. Moderate acid, clean soft finish. Food: Good combination. Wine remains very clean and fresh, though the palate could carry a little more weight.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely fresh nose with hints of tropical and citrus notes. These follow through to the palate with a touch of green herbal characters on the palate. Dish and wine work in harmony. A great match.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Spicy, lemon, green, grassy nose. Light, dry, high acid, lemony gooseberry, green melon. Dry, spicy finish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Lovely herbal and mineral aromas on the nose. The palate is dominated by those attractive herbaceous flavours with lovely persistence of flavour. This more savoury style pairs well with food which enhances the primary fruit.”
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
“Finer style, tropical spice, some red capsicum. Similar notes to nose, moreish acidity, ok RS balance. Food: adds to flavour length, but finishes with hard acidity.”