Durbanville Hills Collector’s Reserve The Cape Mist Sauvignon Blanc 2017 may well qualify for the longest name for a wine in the Cape. Durbanville Hills is Sauvignon Blanc country and Founding Cellarmaster Martin Moore produces a couple of stunners. Now we have Durbanville Hills Collector’s Reserve The Cape Mist Sauvignon Blanc 2017, named after the Cape Mist which creeps over land from Table Bay covering the wine lands. This mist has much to do with cooling of the vineyards during the summer heat allowing for a longer hang time for the bunches packing in the tropical fruit flavours and keeping the fresh brightness in the wine.
Sauvignon grapes for Durbanville Hills Collector’s Reserve The Cape Mist Sauvignon Blanc 2017 were chosen from a number of blocks from the 9 Durbanville Hills growers. The came from high vineyards, valley vineyards and from 2 south facing vineyards. All excellent building blocks for Kobus Gerber, White Wine Maker and his team to use in the final blend.
Once brought into the cellar, the grapes, which are covered in dry ice to keep temperatures down. Once pressed the juice went to separators and free run juice was used, with regular stirring for three days before fermentation. Once fermented dry, the wine was left for 8 months on its secondary less before being prepared for bottling.
It looks like
Bottled under screw cap in a Burgundy shaped bottle. The livery is a breakaway from the conventional Durbanville Hills label. Designed by Theo Vorster it is a celebration of all things Cape, Table Mountain, Cape Zebras, a seagull and, of course the Cape Mist. In the glass, it is a pale golden straw with youthful lime green flashes.
It smells like
Grapefruity, granadilla, lemony lime and poached Cape gooseberries.
It tastes like
Crisp fresh and citrus fruits in the mid palate. The ending is quite zippy with an undertow of minerals.
It’s good with
Perfect as a mid-morning refresher or at Sundown when you are waiting for that side of SASSI Friendly fish to cook to perfection. Good too with sashimi and sushi, and ceviche. It works very well with a creamy autumn soup too like Lizet Hartley’s Cream of Mushroom Soup with Parmesan Toasties. Click here for her recipe. Please bookmark her website Melkkos & Merlot as it contains some great ideas.
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