Asara The White Cab 2016
On my regular visits to Asara, particularly over recent weeks, I am amazed at the rapid growth of a vineyard, from the vine the little leaf buds break through and within the shortest time, the branches are full and hanging with bunches of the tiniest pea sized grapes.
Cabernet grapes picking up a bit of colour
The grapes for the Asara White Cab 2016, come from a vineyard which faces the morning sun. Minimal sunlight is exposed to the bunch zone and the canopy of leaves is specifically trimmed to keep the bunches in the shade. At ideal ripeness time, and five days before harvest, the leaves are trimmed away to give the bunches some access to the sun.
Picked early in the morning in the ideal ripeness window, the grapes are taken to the cellar where they are stripped from the stalks and pressed. Fermentation takes place in stainless steel tanks and the wine is made much the same as a white wine, lying on the lees for four months and matured in the tank to preserve the fresh acidity and fruit in the wine. Interesting that Sauvignon Blanc is a parent grape of Cabernet Sauvignon, a result of a natural vineyard crossing with Cabernet Franc in the 18th century. The wine is then prepared for bottling.
The Asara Vineyards
It looks like
Bottled in a Burgundy shaped bottle under screwcap. In the glass it is a rich straw colour with no trace of the red pigment from the Cabernet Sauvignon Skins.
It smells like
Ripe white fleshed peaches, whiffs of Kir. Pomegranate.
It tastes like
Full winter melon flavours, berries with marzipan. Crisp granadilla acidity. Good mouthful of a sipping or food wine.
Nadia Graves’s Rustic Butternut & Feta Tartlets
It’s good with
As I said, it is a great sipper and is an excellent match with food. At the Sansibar Gin Lounge at Asara, the make the most delicious pizzas, and the Prosciutto and Blue Cheese offering is a great match. Nadia Graves, a friend who lives in the Dordogne in France, offers her Rustic Butternut and Feta Tartlets. A perfect vegetarian option. Click here for her recipe.
Nadia Graves, teaching in her Dordogne Kitchen
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