te Pa

te Pa Sauvignon Blanc 2019

Winner Trophy Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc 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 $19.99
  • te Pa
    PO Box 828
    Blenheim, Marlborough
    New Zealand 7240
  • Wietske van der Pol, Supply Chain Coordinator
  • Phone (64) 21 570517

Very intense bouquet of fresh asparagus, nettle and lemongrass. Crisp and lively with driving acidity and excellent intensity of preserved lemon with herbaceous overtones. The herbaceous notes were accentuated when paired with the dish.

Tight and bright with a faint sulfide overlay. The palate has a gentle savouriness, and the flavours are intense. With the food, the sulfide overlay completely disappears, and the food match is spectacular due to the intensity of flavour of the wine.

Pungent and intense Sauvignon Blanc with excellent concentration and intensity. This wine opens up the senses and brings out all the flavourful elements of a dish.

Green slightly gunflint aromatics that follow through to the palate. Bright and racy with an element of complexity coming through. A hint of gooseberry and grapefruit on the finish. Dish works with this wine as gooseberry notes are lifted and acid more balanced.

Pale straw, flinty, lemon, gun smoke, guava, Medium bodied, quite flavoursome, good length.

A more rich powerful wine, textured and complex, lively tension on the palate, lingering and fresh.

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.

Perpetual Trophy for Best Sauvignon Blanc Wine