Soho Wines

Soho Stella 2019

Winner Top 100 Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Awatere and Southern Valleys, 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 $21.99
  • Soho Wines
    Level 1
    202 Jervois Road
    Herne Bay, Auckland
    New Zealand 1011
  • Joanna Cumberland, Marketing Manager
  • Phone (64) 9 3605443

Fragrant aromas of yellow-peach, mango and guava. Crisp, fresh and lively with vibrant lemony intensity and driving acidity. The wine is largely unchanged when paired with the dish.

Heady and rich aromas. The palate is full in body, assertive and expressive with intense flavours and good acid drive. The wine looks very good alongside the food due to the acid drive.

Flavours limes lemons and savoury oyster shells emerge on the palate. This is balanced with racy acidity and medium body. A food wine that screams for seafood or light meat dishes.

A subtle tropical nose and palate with a lovely acid backbone. Hints of passionfruit and pineapple come through on the palate making the wine extremely attractive. Dish lets this wine be it’s self. Tropical with a lively backbone.

Pale straw, subtle nutty oak, melon, straw, tropical, medium weight, quite flavoursome and long.

A more generous ripe, tropical fruit, crunchy, bright, juicy and fresh, green apple.

The Sauvignon Blanc Wines were judged with

Marinated Zucchini with Hazelnuts and Goat Ricotta

Presented by chef Marcell Kustos


  • 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
  • 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


  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.