I have been fortunate having been involved with Asara Wine Estate & Luxury Hotel to watch a harvest over the last two years and to see the wines emerge and eventually appear in the bottle. Danielle le Roux and her team of Janette van Lill and Christiaan Nigrini treat the grapes with much care through its elevation. The Asara Vineyard Collection Sauvignon Blanc 2017, has appeared as a serious expression of the grape with a little 7% of Semillon added to give the wine a little gravitas.
The grapes for the Asara Vineyard Collection Sauvignon Blanc 2017 come from a 20-year-old vineyard. Beautifully matured vines, aided by the cool breezes off False Bay in summer and the acidic red soil in which they are planted. The yield per ton is an even handed 6 per hectare. The richness and complexity in the grapes, says Danielle is as a result of ‘genetic memory’ dating back decades.
The grapes are harvested early in the morning into small lug boxes and the cold chain is preserved as the grapes are refrigerated overnight. Whole bunch sorting occurs as the grapes go through destemming and a gentle crushing. The free run juice is used, and after fermentation, the wine spends three months on its own lees. This adds to the ‘nuts and cream’ flavours in the mid palate. The small portion of Bot River Sémillon is blended in to add some gravitas, elegance and aging ability to the blend. The wine is then prepared for bottling.
It looks like
The Asara Vineyard Collection Sauvignon Blanc 2017 is bottled in a Burgundy shaped bottle under screw cap. Elegant and simple Asara livery. In the glass, it is a gem bright pale golden straw with youthful lime green flashes.
It smells like
Good combination of both the tropical aromas with whiffs of green, mainly fig and an undertow of fynbos herbaceousness.
It tastes like
Crisp and fresh from entry. Then the layers appear. Ripe tropical fruit and green melon, big creamy citrus infused mid palate and then the lovely ending with lime in the background.
It’s good with
This is a great mid-morning refresher, a wine with which to watch the sun go down. It is so delicious with food. In the Mise-en-place Restaurant at Asara, Calvin the head chef and his team are producing some truly sublime food. Their Pear, Gorgonzola & Blue Cheese Salad, or something of that ilk would be the perfect match.
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