Douglas Green Sauvignon Blanc 2019, so good with Dianne Bibby’s Charred Leek & Asparagus Risotto…

Douglas Green Sauvignon Blanc 2019

When you make a Sauvignon Blanc and it takes an award on the Concours Mondiale du Sauvignon Blanc, an International Wine Competition, it is not an insignificant wine. Pitched up against the best in the world, this award is testament to the winemaking and blending skills of Douglas Green’s Oenologists.

Sauvignon Blanc ripening on the vine

The Douglas Green Sauvignon Blanc 2019 is a crisp, vibrant wine. A small crop with unevenness in the ripening of the berries. The various components are chosen by Heinie Nel, the Douglas Green Viticulturist and vinified in appointed cellars in the Robertson, Bonnievale, Wellington, Breedekloof, Stellenbosch, Darling Wine Appellations under the supervision of the Douglas Green Oenologists. Time on the fine lees adds character and complexity. The wines are then taken to the Douglas Green Cellars in Wellington for blending and preparation for bottling.

Concours Mondiale Sauvignon Blanc

Pour
From a Bordeaux shaped bottle closed with a screw cap. The label is quirky with a picture of Douglas Green stepping out from his old truck into a vineyard. In the glass, the wine is a pale straw colour with youthful lime green flashes. The aromas are of cape gooseberries, passion fruit and desiccated pineapple. These repeat themselves from entry into the brisk palate full of tropical fruits and a lovely bright ending, citrus infused and sparky. A delicious glass, ready for now drinking and into 2021.

Dianne Bibby’s Charred Leek & Asparagus Risotto

Pair
The Douglas Green Sauvignon Blanc 2019 is a wine for anytime, as a mid-morning refresher, the perfect aperitif, and a great accompaniment to fish, seafood, chicken, crisp salads and pasta or risotto. Dianne Bibby’s Charred Leek & Asparagus Risotto could have been invented for this wine. Click HERE for her recipe.

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