Booster Wine Group

Waimea Sauvignon Blanc 2019 2019

Winner Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Nelson, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $17.00
  • Booster Wine Group
    2016 Maraekakaho Road
    Hastings, Hawkes Bay
    New Zealand 4171
  • Marie Weber, Executive Assistant
  • Phone (64) 6 879 8768

Lifted bouquet of passionfruit, white nectarine and fresh mango. Lively and crisp with excellent intensity, crisp acidity and attractive balance. The wine appears very lean and linear when paired with the dish.

A gentle, fragrant aroma with delicate fruit. The palate is fresh and bright with composed fruit. The wine looks good alongside the food.

A dry white Sauvignon Blanc with lovely texture. Flavours of grapefruit pith and pear skin with refreshing acidity on the palate.

Hints of green capsicum on the nose and palate. Soft balanced fruit acid combination with bright green apple and tropical flavours on the finish supported with a lovely juicy mouth feel. Dish works with this wine as textures are very similar.

Pale straw, subdued lemon, melon, slightly simple, medium weight.

Tropical fruit aromas, refreshing crunchy acidity, has tension on the palate, crisp and dry.

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.