Marisco Vineyards Ltd

The Ned Noble Sauvignon Blanc 2017

Award
Winner Gold Dessert (Unfortified) Wines
Grape Varieties
Sauvignon Blanc (100%) Waihopai Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
11.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $24.99
  • 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

Slight dull colour. Almond marzipan, botrytis lift, toast, brassy. Zingy up front with ok balance, slight marzipan and phenolic finish. Food : enhances the botrytis characters and making the wine more flavoursome.

Pungent aromas of gooseberry, lemon and honey supported by a tangy palate but the dish increases this to the point almost of sourness.

Bright yellow-gold. Intense honeycomb, lemon marmalade and apricot jam. Bright fresh/dried apricot fruit on palate; medium-full body, fresh acid, excellent length. Some firmness and warm alcohol at finish. With food: good combination with both fruit and panna cotta.

Light bright yellow. Honeyed, biscuit, nutty, slightly creamy nose. Med-full, sweet, fresh acidity, lemony, slightly biscuit mid-palate, finishing biscuit.

An excellent light straw gold colour. Effusive nose of ripe tropical fruits. The palate similarly rich with great length highlighting the super- ripe tropical notes. This wine is a meal unto itself best enjoyed with ripe fruit under shade of a frangipani tree.

The Dessert (Unfortified) Wines were judged with

Bay panna cotta with mango and coconut

Presented by chef Marcell Kustos

Ingredients

Panna cotta

  • 7 sheets gelatine
  • 1050 ml cream
  • 700ml milk
  • 175g sugar
  • 2pc bay leaf
Mango puree
  • 2pc ripe mangoes, peeled, sliced
  • 6Tbsp honey
  • 0.5pc lime, juiced
To serve
  • 100g coconut flakes, toasted

Method

  1. Weigh the ingredients for the panna cotta into a medium sauce pan and bring them to boil.
  2. Strain the mixture into your choice of serving vessel (e.g.: silicon shapes, cups) and place into fridge for at least 4 hours.
  3. In a blender, puree mangoes with honey and lime juice.
  4. Serve Pannacotta with a spoon on mango puree and toasted coconut flakes.