Love the wines from Durbanville Hills. My childhood ‘hood. How things have changed. My father grew dry land bush vines of Chenin Blanc and what is now called Cinsaut, previously known as Hermitage.
Today, Durbanville Hills produces superb wines from trellised vineyards assisted by irrigation when required. A cutting-edge winery received these grapes and a remarkably talented team under founding Cellarmaster Martin Moore.
The grapes for the recently released Durbanville Hills Sauvignon Blanc 2017, come from 7 of the 9 member farms. Some with high altitude vineyards and some from low lying plantings. Low tonnages and small berries give a concentration of the fruit.
Made in an oxygen free atmosphere by Kobus Gerber, white wine specialist, to keep the wine fresh and crisp. Lying on the lees for almost two weeks builds mid palate flavours and a creaminess on the final product.
It looks like
Bottled in a Bordeaux shaped bottle under screw cap. Livery is the classical diamond shaped Durbanville Hills. In the glass, a gem bright lime coloured wine.
It smells like
Ripe green melon, grapefruit skin oil, guava and granadilla.
It tastes like
Full flavours from entry. Grapefruit, sweet tropical limes. There’s a mix of green and tropical. Limes, mange tout peas and fresh cut asparagus.
It’s good with
As a mid-morning refresher, it is perfect. As a food wine, it is perfect too. Any number of dishes make perfect matches. Sashimi, ceviche, smoked fish or chicken. A tranche of lemon butter fried fish is also an excellent partner. Nina Timm goes retro and reminds us of how delicious crumbed calamari can be with a sassy dip. Click here for her recipe.
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