Marisco Vineyards Ltd

The King's Favour Sauvignon Blanc 2018

Award
Winner Top 100 Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Waihopai Valley, 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 $22.99
  • Marisco Vineyards Ltd
  • Matthew Mitchell, General Manager - Winery
    Brent Marris, Proprietor
  • E: matt@marisco.co.nz
    T: (64) 3 5722785
    M: (64) 27 5445306
  • PO Box 150
    Renwick
    Blenheim, Marlborough
    New Zealand 7243

Softer style, some tropicals, slight creaminess. Tropical, zingy and moreish. Food: enhances the acidity and makes it more acidic.

Vibrant fresh white typical of the variety with lots of zesty citrus that remains little changed by the food.

Very pale. Clean lemon-lime fruit aromas, hints of citrus zest. Good palate weight and structure; bright acid, good length, clean finish. Food: Citrus flavours remain but some herbs also emerge. Not especially long palate, but good balance.

Spicy, mineral gooseberry nose. Light, dry, crisp, lemony gooseberry, light melon flavours. Dry, mineral finish. Long.

Complex nose with hints of thyme and fresh cut herbs. There are lovely green flavours with attractive savouriness and a really long finish. The exceptional length in this wine and those herbal elements pair well with food.

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

  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!).