Durbanville Hills Sauvignon Blanc 2022 by Martin Moore and his team, so good with a tranche of SASSI friendly Hake and rustly potato chips…

Durbanville Hills Sauvignon Blanc 2022

Durbanville Hills Winery is situated in a little valley which leads west towards the Atlantic Ocean in Table Bay. The microclimate is very affected by the sea with rolling fog at times moving up the valley. The cold Benguela Current which moves slow but sure up our west coast brings its cooling breezes which lead to slower ripening of the grapes and thus fuller flavours in the final wines. Here’s a wine so good with Hake.

The Durbanville Hills Wine making Team, Kobus Gerber, Wilhelm Coetzee, Martin Moore and Jenna Higgins

Martin Moore and his Team, with Kobus Gerber [left], the Winery’s white wine specialist, produce stunning Sauvignon Blancs, the climate, aspects and soils forming the base from which they start to work in the cellar. Keeping the wine cool captures the brilliant aromas and flavours. Lying on its lees for almost two weeks after fermentation builds alluring mid-palate flavours and mouthfeel.

Jenna Higgins, newly appointed assistant Winemaker


Packed in a Bordeaux shaped bottle, appropriate as Sauvignon Blanc has its origins in Bordeaux, and closed with a screw cap. The label is the classic lozenge shape used by the Winery. In the glass, the wine is a pale honey colour with olive green flashes. The aromas jump out of the glass as you bring it up to your nose. Granadilla, white guava and winter melon are in undertow. On entry there is a brilliant acidity line which runs through into the long aftertaste. Citrus in the form of sweet tropical limes and lemon zest blend with subtropical fruits, desiccated pineapple and cape gooseberry. A reviving glass of wine at any time of the day.

Alida Ryder’s SASSI friendly Pan fried Fish – recipe here


The Durbanville Hills Sauvignon Blanc 2022 is an excellent palate freshening sipper. Made for food it is best paired with a simple tranche of SASSI Friendly Hake, pan fried in butter with lemon and parsley and a bowl of rustly potato chips. So simple and so good.

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