The next wine in my series of working my way through the Asara Range of fine Wines and matching them to the recipes of Dianne Bibby is my Asara #10, the Asara The Vineyard Collection Sauvignon Blanc 2018.
The vines used to produce the grapes for this wine at the time of harvest were 21 years old and planted in the unusual decomposed granite soils. Afternoon breezes ameliorate the summer heat in the vineyards and allow for slow ripening and greater flavour in the final wine. The grapes are harvested in three passes allowing for both the delicious tropical fruit flavours and for the well-known ‘green’ herbaceous flavours. Separately vinified from the finest bunches picked, the grapes were allowed from 6 to 24 hours skin contact and then free run juice taken off and allowed to cool clear settle before fermentation in stainless steel tanks. 6 months lees contact followed to build up the mid palate. The wine was then prepared for bottling.
From a Burgundy shaped bottle closed with a screw cap. In the glass, the wine is a pale golden straw with youthful lime green flashes. The aromas are all aromatic tropical and fine fynbos herbaceousness. Minerals in undertow in the complex layers. A crisp fresh wine with a long and gently waning aftertaste.
A perfect mid-morning refresher and sundown sipper. It is a great food wine and with Easter in the offing, I have chosen Dianne Bibby’s Traditional South African Pickled Fish as a good partner. The fullness of the flavours in my #10 the Asara The Vineyard Collection Sauvignon Blanc 2018 match the wonderful flavours of the fish. Click HERE for Dianne’s recipe.
Read more about Asara Wine Estate and Luxury Hotel – CLICK HERE