De Wetshof Sauvignon Blanc 2018, lovely partner for Dianne Bibby’s Spinach & Quinoa Buddha Bowl…

De Wetshof Sauvignon Blanc 2018

One does not think of the Robertson Wine Valley as a cool place.  Home to the De Wetshof Sauvignon Blanc 2018. Truth be told, cooling breezes off the southerly ocean provide ideal summer temperatures for slow and even ripening and a perfect balance in the grape before it even reaches the cellar. These breezes and dry climate also keep vineyard pests to a minimum.  The soils are close to the Breede River and apart from the limestone, for which the area is well known, they  contain sand and gravel allowing for the vines to mine deep down with their roots providing the wines with their mineral undertow. The soil is not able to retain water, it is however very cold which helps the vines through the tough times of summer.

Johann de Wet – Marketing Guru & Vineyardist for the family business

The vines from which the De Wetshof Sauvignon Blanc 2018 were harvested were at the time between 6 and 20 years of age. The grapes were picked in the coolness of morning, the emphasis being on capturing that perfect ripe stage when the fruit has developed ripe fig flavours with softer acids whilst an abundance of crisp and fresh tropical fruit is woven into the structure.

Brought to the cellar and keep free of oxygen, the grapes are destalked and then crushed. Skin contact is allowed for 6 to 10 hours before pressing.  The juice is cold and clear settled and then taken to stainless steel tanks for controlled cold fermentation.  Afterwards, the wine is allowed a while to build complexity from lees contact, it is racked and prepared for bottling.

Peter de Wet, De Wetshof Wine Maker

Pour
From a Burgundy shaped bottle, closed under screw cap. The label is minimalist and elegant. In the glass the wine is a pale gold with line green flashes when held up to the light. The aromas are fresh and ‘green’ crushed nettles, figs. The palate is full, with a golden thread of the freshest acidity running from entry to the long and gently waning aftertaste. Vibrant, sappy, refreshing stuff.

Dianne Bibby’s Spinach & Quinoa Buddha Bowl

Pair
This is the perfect ‘glass on its own’ mid-morning or as a sundown sipper. Perfect as an aperitif and great with food.  It loves crisp summery salads and the original Caesar Salad would be its perfect mate. Dianne Bibby’s Spinach & Quinoa Buddha Bowl is a lovely partner to the De Wetshof Sauvignon Blanc 2018 for a late summer lunch. Click HERE for her recipe.

A unique cook – and an exciting one too, Dianne Bibby

Read more about De Wetshof Wine Estate in the Robertson Wine Valley – CLICK HERE

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