Boland Cellar Flutterby Sauvignon Blanc 2016 & Dianne Bibby’s Traditional South African Pickled Fish – 29.03.2017

Boland Cellar Flutterby Sauvignon Blanc 2016

Boland Cellar was founded in 1941 and uses the grapes of several producers, from a variety of microclimatic conditions. Anything they bottle is done with great care, careful elevation in the cellar and the fine art of blending before it finds its way to the supermarket and wine specialist shelves.

One of their ranges is called Flutterby where innovation, environmental awareness and affordability all join hands.  The bottle is a lightweight, with no effect on the quality of what is inside.

Harvesting secateurs waiting for the arrival of the pickers

The grapes for the Boland Cellar Flutterby Sauvignon Blanc 2016 come from two opposing climatic zones, one in the Paardeberg Paarl appellation and the other from the cooler marine affected Philadelphia area. The Paardeberg grapes, interestingly, take longer to ripen and the hang time of the bunches is longer resulting in bigger flavours bending more to the tropical.  In Philadelphia, the grapes ripen more quickly and contribute the well-known green notes of Sauvignon Blanc.

Harvested early in the day and tranported quickly to the cellar, the grapes were destemmed and crushed and allowed a cold soak for twelve hours.  The grapes are pressed and cool fermentation takes place over three weeks.  Leaving the wine on the lees for three months has built the flavours.  The wine was then prepared for bottling.

Sauvignon Blanc ripening on the vine

It looks like
A lightweight Bordeaux shaped bottle with screw cap. Pretty label with yellow butterflies. In the glass, it is a pale straw with green flashes.

It smells like
Fresh tropical fruits and citrus.

It tastes like
Sliced crisp starfruit. Fynbos herbaceousness with peas and ripe figs, the fruit of peace and prosperity. Lovely combination of the best of Sauvignon. Zippy and long ending.

It’s good with
Refreshing mid-morning glass to help ameliorate the stresses of the Sunday papers. Mad for good food. Able to tackle quite full flavours.  With Easter upon is, the Cape is so well known for its pickled fish which is served at this time of year. Everyone has their pickled fish recipe, using many different fish types from snoek to yellowtail and you see them appearing on many a food blog at this time of year.  Indeed, the most popular recipe searched for on my website is my personal pickled fish recipe. One of my current favourites is Dianne Bibby’s Traditional South African Pickled Fish.  Interesting that she creates a smooth sauce with it, a little Dianne twist.  Click here for her recipe.

Dianne Bibby taking a reviving cuppa

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