Foley Wines

Vavasour 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
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $17.99
  • Foley Wines
    PO Box 67
    Renwick, Marlborough
    New Zealand 7243
  • Annie Greenheld, Sales and Marketing Co-ordinator
  • Phone (64) 21 638878

Intense bouquet of fresh cut grass. Vibrant and bright on the palate with excellent passionfruit intensity and a long persistent finish. The wine appears unchanged when paired with the dish.

Bright and fresh lemon scents. Light in body with citrus flavours and good energy. The wine looks sensational alongside the food: the fruit expands, and the acid drive heightens the flavours of the dish.

Grassy Sauvignon Blanc with aromas of green apple. Intense with acidity that dances on the palate. Heightens the senses and brings out all the complex flavours of salad dishes. The texture pairs well with crispiness of vegetables.

A lovely tropical nose with hints of green apple and grapefruit on the palate. Well balanced with hints of fresh asparagus and citrus coming through on the palate. Dish works well with the wine as textures are very similar.

Pale straw, lemon, straw, herbs, light to medium weight, crisp acid.

Some more ripe tropical fruit characteristics, slight estery notes, banana, passionfruit, and citrus coming through, food gives the wine a freshness.

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.