Durbanville Hills Chardonnay 2015 & Carey Boucher Erasmus’s Baked Camembert – 10.11.2016

DH Chardonnay NV copyDurbanville Hills Chardonnay 2015

I always feel a little frisson when I drive up to Durbanville Hills Winery.  This is my childhood home where my parents grew grapes and made wine.  Some of their friends did the same and now a few of those make up the 9 wine grape growers in the Durbanville Hills who supply their crops to The Durbanville Hills Winery where founding Cellarmaster Martin Moore turns them into sublime wines.

Martin Moore braai at Durbanville Hills (LR)Martin Moore & Red wine maker Wilhelm Coetzee at the braai

The Durbanville Hills Chardonnay 2015

[and soon moving to the 2016] is made from grapes planted in dark red soils on the lowers slopes of the hills on south facing slopes.  These vineyards give forth an even handed 9 tons per hectare.

Martin vinifies the different blocks separately for later blending. 15% of the wine is fermented on medium toast Tight Grained French Oak Staves which add so much to the layers of the wine and act in support of the fruit – allowing it to perform at its best.

The balance was fermented in stainless steel tanks with four months on the lees afterwards.  The wine was then blended and prepared for bottling.

chardonnay-grapes-close-upHappy healthy Chardonnay Grapes

It looks like
Bottled under screw cap in a Burgundy shape bottle with the elegant Durbanville Hills diamond shaped label.  In the glass it is a delicate delicate yellow straw colour with flashes of green amber.

It smells like
Fresh grated citrus rind, a touch of spun sugar and the lovely soft dried apricots from Ceres.

It tastes like
Bright fruit entry. Lovely full mouth, perfect balance of fruit acidity and undertow of oak leading to a long crisp fresh aftertaste.

It’s good with
Great food partner, oriental crispy batter fried pork, plump cold prawns served with a flavoured mayonnaise. Interestingly it also works well at the end of a meal with Carey Boucher Erasmus’s Baked Camembert. Click here for her recipe.

Carey Boucher Erasmus CookingCarey Boucher Erasmus

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