te Pa Fmily Vineyards

te Pa Oke Sauvignon Blanc 2017

Winner Top 100 Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $24.95

Developed colour. Sweaty sulphides, toast, oily. Broad and oily, sweaty, clunky style. Food: thiols add to flavour length.

A more full bodied style clearly made using oak for a richer palate and softer finish that works well with richness of the rissoto?s rice and mushrooms

Mid lemon-straw colour. Distinct oak vanilla & spice. Full palate, lemon fruit flavours, oak vanilla adds a positive dimension. Good even structure, excellent length. Well-balanced oak. Clean, structured finish. Food: Wine aromas match the mushroom better than the asparagus. Palate is good with the food.

Hints of toasty oak with integrated fruit on the nose following through to the palate. Well balanced creamy ripe fruit. Layers of flavour with hints of melon and capsicum coming through. Good acid finish. Works very well with the Asparagus and Mushroom Risotto. Balanced and long on the palate.

Light yellow. Nutty, creamy toasty oaky nose. Med-full, dry, soft easy gooseberry. Dry spicy toasty finish. Food accentuates oak character suppressing varietal character.

Looking at the wine one sees a notch up in depth of colour, promising something other than a young simple style. The nose is rich and effusive with citrus notes complexing with a honeycomb and struck match. Stylistically a very interesting wine with wonderful complexity and length. When paired with food the wine appeared creamier with a more textural mouth feel.

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!).