Tohu Awatere Valley Sauvignon Blanc 2018

Winner Top 100 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

Broad, but with character, steely. Hard acidity, unbalanced, phenolic edge. Food: makes the acidity even more pronounced, still phenolic.

A beautifully balanced wine with more-sh gooseberry and lemon fruit that steps up a notch when paried with the dish seemingly fruitier and softer

Very pale lemon. Restrained fruit and nettle aromas. Full-flavoured palate, good length, dry finish. Food: Green fruit/herbal flavours work well.

Light nose and palate. Hints of herbal notes and slight tropical characters coming through. Well balanced on the finish. An even match with the wine and Asparagus and Mushroom Risotto dish.

Light herbal floral nose. Med-bodied, fresh lemony acidity, floral, grassy gooseberry. Balanced. Dry finish. Long.

Brilliant pale straw free colour. Attractive wet stone and fresh cut grass aromas. The palate shows a great persistence of flavour with a good blend of savoury and primary fruit flavours. Food accentuated the primary fruit notes.

The Sauvignon Blanc Wines were judged with

Asparagus and Mushroom Risotto

Presented by chef Michael Manners


  • 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


  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!).