Wither Hills Rarangi Sauvignon Blanc 2016

Winner Gold 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 with Oak Treatment
Recommended Retail Price
RRP AU $26.99
  • Lion
    C/- Wither Hills Winery
    211 New Renwick Road, RD2
    Blenheim, N/A
    New Zealand 7201
  • Tracey Fairhall, Production co-ordinator
  • Phone (064) 3 5208286

Bright lemon-curd and lemongrass aromas unfold to reveal a crisp lively palate with attractive tropical fruit intensity. The wine’s acidity seems more sour and less balanced when paired with the dish.

Strong lime and lemon aromas. Good fruit depth though a little short. The wine goes beautifully with the food, aided by its exceptional fruit depth. It increases in length and is satisfying and enjoyable.

Weightier and richer style of Sauvignon Blanc. Lingering finish and refreshing acidity. A food wine due to the texture and weight. Can bring out the umami element of a dish.

Clean green and bright. Fresh hebal notes with hints of citrus on the finish. A combination of lemon and melon coming through with a firm acid backbone. Dish works well as gives the wine a lift.

Light to medium straw, lemongrass, lemon, herb, light to medium, crisp acid but slight dry tannin finish.

Fresh cut grass, citrus blossom, light and refreshing, juicy acidity on the palate.

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.