Saint Clair Family Estate

Saint Clair Pioneer Block 9 Big John Riesling 2018

Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
9.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $24.99
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

Shy nose of lemon curd and verbena. Sweet and fruity with nectarine and candied apple notes. The wine’s sweetness appeared better balanced when paired with the dish.

Gently floral and bright. A sweet, intense palate with good acid balance. The wine is far too sweet for the food.

Wet slate with white flowers. Tangerines and canned peaches on the palate. Delicate, fresh, light bodied and delicious. Can be used to defend against spicy Sichuan and Thai cuisine or to balance dishes with high acidity.

Floral aromas of grapefruit and green apple. A hint of white pear on the palate with very balanced sweetness and acidity. A great match as the sweetness does not come through but the wines flavours do.

Pale straw with green, lemon flower, flinty, slight toast, Medium weight, relatively sweet but with crisp balancing acidity, further improved by the acidity of the dish.

Crunchy granny smith apple acidity, pure and crisp, refreshing and light. Dances along the palate, lovely tension.

The Aromatic Wines were judged with

Octopus, Fennel and Black Olives

Presented by chef Marcell Kustos


  • ~ 50g Octopus/person, cooked, marinated – slice the tentacle into thinner slices if required
  • 50 g black olives, sliced
Fennel warm salad:
  • ½ fennel, thinly sliced (mandolin)
  • ½ onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 tsb fennel seeds, toasted and ground
  • De-glaze with 30 ml white wine
Dressing, reduce to half:
  • 200 ml chicken stock
  • 200 ml orange juice
  • Finely grated rind and juice of 1 lemon


  1. Fry onion and fennel for the warm salad.
  2. Add fennel seeds and de-glaze with white wine when the onion is cooked.
  3. Add the dressing and season with salt if needed.
  4. Top the salad with sliced black olives and octopus pieces.