Durbanville Hills Sauvignon Blanc 2016
The Durbanville Hills have a special place in my life as I grew up there and spent a lot of time on my old Raleigh pushbike riding up and down the roads visiting friends on adjoining farms to my parent’s farm, called Dagbreek, now sadly covered in houses.
Founding Cellarmaster Martin Moore
So it is natural that I have a soft spot for the wines produced by the Durbanville Hills Winery and its founding Cellarmaster Martin Moore, much of their annual crops taken from the farms I knew so well as a child.
The one wine I wait for each year is the Durbanville Hills Sauvignon Blanc. The 2016 was recently released and it is a cracker. Sourced from 7 of the 9 supplier farms, some of which e.g. Hooge Bergs Valley which have high altitude vineyards on south eastern slopes – these produce grapes which are packed with flavour as they ripen more slowly. They also use low lying south western vineyards on Maastricht, Bloemendal, Klein Roosboom and Oatlands which add a touch of character and body to the final blend.
A harvesters handful of Sauvignon Blanc
The grapes were handpicked and separately vinified with a good start of 4 hours of skin contact. The winemaking process takes place under the coolest of temperatures and there is a post fermentation lees maturation for about 2 weeks. The wines are then blended and prepared for bottling.
It looks like
Bottled under screw cap in a light green Bordeaux shape bottle with the classical Durbanville Hills triangular label with an etching of the view over to Table Mountain from the Winery. In the glass it is a pale straw colour with lime green flashes.
It smells like
Touches of ‘green’ – asparagus, sweet tropical lime and figs. And crunchy watermelon.
It tastes like
A generosity of tropical and citrus fruits. Mouth filling with a balancing acidity running into a long and slowly lingering aftertaste.
Anina Meyer’s Tropical Chicken with Couscous & Herb Salsa
It’s good with
Perfect as a refresher and as an aperitif before a meal. Also so good with summery foods, pan fried fish in a lemon and parsley butter, cold smoked chicken. Anina Meyer’s Tropical Chicken with Couscous & Herb Salsa is a great partner to this wine. Click here for her recipe.
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