Boland Cellar Flutterby Sauvignon Blanc 2016 & Ina Paarman’s Leafy Salad – 22.11.2016

boland-cellar-flutterby-sauvignon-blanc-2016Boland Cellar Flutterby Sauvignon Blanc 2016

Boland Cellar under the Cellarmaster Johan Joubert has been very innovative with the excellent grapes they receive from their growers in five micro climatic regions. Pioneers in many ways, great winemakers and masterful blenders.

The Boland Cellar Flutterby Wines are an expression of the innovation, environmental awareness and affordability offered by the Cellar.  Packed in light weight glass which lowers the carbon footprint and makes the bottle more easily portable and perfect fpr picnics or outdoor activities.

Award winning Boland Cellar production teamThe Award Winning Boland Cellar Team
Cellarmaster Johan Joubert back right

The grapes for the Boland Cellar Flutterby Sauvignon Blanc 2016 come from two separate microclimatic regions, the Paardeberg and maritime affected Philadelphia. Picked at different wines and brought to the cellar, the bunches are destemmed and the grapes crushed.  On skin contact took place over 12 hours.  The juice was cold settled and then inoculated with a fruit driven strain of yeast.  When dry, the wine is allowed to mature on the lees which builds up the seriousness of the mid palate, makes the wine taste more creamy and creates a long aftertaste. The wine is then prepared for bottling.

sauvignon-blanc-3Sauvignon Blanc ripening on the vine

It looks like
Packed in a Bordeaux shaped lightweight glass bottle with a yellow screwcap and an enchanting label with butterflies. Fun packaging. In the glass, a pale golden straw with lime green flashes.

It smells like
A classical Sauvignon picked at different stages in the ideal ripeness window, there are notes of lush tropical fruits, figs, fresh peas.

It tastes like
Full fruit of the tropical kind. Ripe white fleshed peaches. And the asparagus, green herbaceousness the variety offers.

leafy_saladIna Paarman’s Leafy Salad

It’s good with
A lovely summery glass on its own or as an aperitif.  I think that a crunchy leaf salad with a piece of butter fried SASSI fish, or a slice of roast chicken breast is always welcome.  Ina Paarman, that queen of the South African Kitchen offers her Leafy Salad.  Click here for the recipe.  Do look at Ina’s Tips at the bottom of the recipe to fill out the flavour profile.

Ina Paarman Website photoIna Paarman

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