Waimea Estates

Waimea Sauvignon Blanc 2017

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Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Nelson, 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 $16.99
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  • Waimea Estates
    P O Box 3444
    Richmond, Nelson
    New Zealand 7050
  • Fiona Ingham, Administration manager
  • Phone (64) 3 35446385

“Ripe stalks, thiol and citrus lift, tropical. Grassy, tropical, tangy and moreish. Food: doesn?t alter too much, but becomes more mouth filling.”

“Highly aromatic take on the grape with gallons of gooseberry and lemon fruit that remains fresh and tangy with the food.”

“Pale lemon. Strongly varietal lantana, gooseberry and herbal aromas. Distinctly vegetal flavours. Medium-bodied, some back-palate firmness. Food: Quite good with food although the back-palate firmness turns to slight bitterness.”

“Big blackcurrant and tomato leaf nose following through to the palate. Quite intense with lovely balanced acid on the finish. Well balanced acid and fruit on the finish. The Asparagus and Mushroom Risotto is a great match as it tones down the tomato leaf character.”

“Grassy, celery, spicy, cat?s pee gooseberry nose. Fresh, zesty, green melon, celery, grassy palate.”

“Really attractive mineral/wet stone aromas dominate the nose. Whilst that minerality is apparent on the palate there is also an attractive herbal element which gives complexity. The finish is exceptionally long.”

The Sauvignon Blanc Wines were judged with

Asparagus and Mushroom Risotto

Presented by chef Michael Manners

Ingredients

  • 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

Method

  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!).