One of the wines, amongst many, that Martin Moore and Kobus Gerber of Durbanville Hills Winery, is make a damn fine Sauvignon Blanc. Using grapes from 7 different vineyards in the little valley from which they draw their grapes, each is separately vinified and blended shortly before bottling. Made in the absence of oxygen, usually with dry ice, the wines are cool fermented and them allowed 2 weeks on skin maceration which adds so much to the mouthfeel and flavours.
From a Bordeaux shaped bottle, closed with a screw cap. The classic lozenge shaped Durbanville Hills label adorns the bottle. In the glass, the wine is a pale wheaten straw with lime green flashes. The aromas are classical Sauvignon Blanc, leaping out of the glass, grapefruit skin oil, desiccated pineapple and tropical fruits like guava and winter melon. The palate is a pleasurable repetition of the mélange of fruits with a line of brisk refreshing acidity running through it and well into the long and gently waning aftertaste.
Serve the Durbanville Hills Sauvignon Blanc 2018 well chilled. It is brilliant as a mid-morning refresher, as an aperitif which can take you into a meal or a sundown sipper. It works really well with food. Seafood, fish, a summery bowl of saladings and I am a great believer of serving white wine with cheese. Jane-Anne Hobbs’s Fennel Salad with Caramelised Pears, Walnuts & Blue Cheese, is a perfect lunch time partner for the wine. Click here for the recipe and to browse her lovely website.
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