Tohu Awatere Valley Sauvignon Blanc 2019 2019

Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Awatere 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 $23.00
  • Tohu
    PO Box 762
    Blenheim, Marlborough
    New Zealand 7240
  • Liz Barcas, Wine Operations Manager
  • Phone (64) 27 5557114

Fragrant bouquet of passionfruit, mango, guava and pineapple. Lively and fresh with crunchy tropical fruit supported by crisp acidity. The wine is largely unchanged when paired with the dish.

Delicate lemon aromatics. The palate is tight and lemony with subtle stone fruit nuance. Wow – this is a top match. The stone fruit flavours, and lemony acidity work perfectly with the food.

Aromatic, light bodied dry refreshing white. Easy to drink, meant for drinking young.

Light elegant nose and palate. Hints of blossom flower and grapefruit. Soft acid finishing with a gentle citrus lift. Balance works with this dish as soft acid seems to “pop”.

Very pale straw, slightly sweaty lemon, herb, medium bodied.

A more ripe style, with some richness on the palate, textured and mouthfilling, bright 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.