In the life of a winemaker, the grower and the viticulturists one major choice you have each year is the harvest. The one time, you can produce an individual fingerprint and expression of all the conditions prevalent during the period from the forming of the grapes to harvest. Boland Cellar Talent & Terroir Sauvignon Blanc 2017 is an example of all these creative talents being brought together. The terroir [where the grapes are grown] and the talent of the vineyardists and the winemakers make great wines.
With grape growers assisted by the Boland Cellar Viticulturists produce their Sauvignon Blanc in one of the Cellars 5 climatic regions, Philadelphia. This is one of Boland’s cool climate areas with breezes off the cold Benguela current which flows in the Atlantic Ocean from Antarctica up the west coast.
Once in the winery, destalked and crushed, the grapes are allowed some skin contact with the juice in an oxygen free atmosphere. Once fermented dry, the wine lies on its lees which helps build the mid palate and the character of the wine. The wine is then prepared for bottling.
It looks like
Bottled under screw cap in a Burgundy shaped bottle. In the glass, it is a pale straw colour with youthful lime green flashes.
It smells like
Green coloured tropical fruits, kiwi, cape gooseberries and slices of Granny Smith apples.
It tastes like
Harmony from entry to the long ending. Fruit swirling round the golden thread of bright acidity that runs through the wine. Tropical fruits abound. Starfruit, kiwi, mango and ripe green melon.
It’s good with
This is a sipping refreshing wine on its own. It works well with food, and in particular crisp summery salads with creamy goat cheese and crunchy croutons. Cheryl Bennett and I are interweb friends. It also goes well with Cheryl Bennett’s Vegan Crispy Tofu Asian Noodle Bowl. Bowls are de rigueur now. Click here for her recipe.
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