Tinpot Hut Wines Ltd
Tinpot Hut 2019 Marlborough Sauvignon Blanc 2019
- Award
- Winner Blue Gold 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
- Recommended Retail Price
- RRP AU $25.90
- Tinpot Hut Wines Ltd
- Fiona O'Boyle, Administration and Logisitcs
- Phone (64) 21 21821525
Toni Paterson, First Term Panellist 2020 Competition
“Faint tropical aromas. Good palate weight and depth. Though there does not seem to be enough drive to adequately match the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“A wine with moderate fruit intensity and citrus fruits on the front palate followed by hints of stone fruit. Lingers somewhat. The high acidity of this wine needs corresponding dishes with high acidity and or neutralising soft white cheese or cream.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A fresh green pea nose with subtle green herbal notes on the palate. Balanced acid with an elegant hint of citrus on the finish. Wine comes across more balanced with this dish.”
Sam Kurtz, First Term Panellist 2020 Competition
“Very pale straw, lemon, flint, faint tropical, light to medium weight, flavoursome good length.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Aromatic lively tropical fruit notes, lime and green apple, refreshing and dry, the food brings out the grassiness of the wine, lifting it.”
The Sauvignon Blanc Wines were judged with
Marinated Zucchini with Hazelnuts and Goat Ricotta
Presented by chef Marcell Kustos
Ingredients
- 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
- 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
Method
- Mix the ricotta cream with stick mixer until smooth, set aside.
- Press the liquid out of the salted zucchini. Mix with dressing.
- 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.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Very grassy bouquet with hints of white peach. Crisp and lively with a lean linear palate supported by a backbone of racy acidity. The wine appears harder and less generous with food.”