Friends in the fine wine business tell me that they have a problem selling a Semillon Sauvignon Blanc Blend. I often think that if these wines were called White Bordeaux Blends, they may well sell better. After all the Bordeaux Red Blends are extremely popular. Dirk Human of Black Oystercatcher Wines calls his White Pearl 2018 a White Bordeaux Blend. This wine is made up of a majority about two thirds of Semillon, picked at ideal ripeness. This component is French Oak Barrel matured for 10 months. The balance of the Sauvignon Blanc, which is fresh and tank fermented, adds a touch of Puck to the gravitas of the Semillon. A truly delicious blend, greater, much greater than the sum of its parts. Once the two are blended, the wine is prepared for bottling.
From a Burgundy shaped bottle, closed with a screw cap. The label is enchanting, capturing the mood of the southern beaches and the beautiful Black Oyster Catcher sea birds. The aromas are the soft dried apricots and white berry fruits. The palate from entry has a lovely line of acidity running through to the long creamy finish with the undertow of citrus, ginger juice and a pleasant river stone minerality. An utterly delicious glass. At two years old, it is drinking beautifully, though if you rested it in a cool cellar for a year or two, you will be amply rewarded.
While the Black Oyster Catcher White Pearl 2018 is good as a serious sipper, like most wines of this style, it is brilliant with food. Lovely crisp and crunchy green salads, sashimi, fish paté and just perfect with a cheese platter and thin baguette toast – The Dalewood Fromage Boland is great with this wine… Jason Whitehead, well known Cape Town Chef and Recipe Consultant, in association with Robertson’s, the spice people, created this utterly delicious recipe, Smokehouse Avocado Tempura. Perfect, with this wine. Click HERE for his recipe.
Read more about Black Oyster Catcher Wines – CLICK HERE