Vidal Estate Wines

Vidal Estate Marlborough Sauvignon Blanc 2019

Winner Top 100 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 $20.00
  • Vidal Estate Wines
    P O Box 43046
    Manuka, Auckland
    New Zealand 2153
  • Jane Morrison, Winery Coordinator
  • Phone (64) 9 2550675

Expressive tropical bouquet of mango, guava and passionfruit. Crisp, clean and crunchy with excellent intensity and moderate length. The dish brings out the expressive tropical fruit in the wine.

Glorious lemon zest aromatics. Fabulous depth of flavour. The wine looked good with the food.

A serious Sauvignon Blanc with tropical and citrus fruit intensity that merits its price. A wine to have at the start of the meal with entrees all the way to seafood mains and white meat dishes. Long and commanding on the finish.

Clean green and bright with hints of lovely herbal notes mixed with green apple. Balanced acid gives the fruit a real lift and makes the green herbal notes come alive. Wine works well with this dish as good acid fruit balance.

Pale straw, melon, lemon, passionfruit, medium weight, round riper.

Ripe pineapple, tropical fruit aromas, nice tension on the palate, a broader mouthfeel, the goats cheese really compliments and brings the wine out.

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.