Durbanville Hills is not only the name of one of our foremost wineries, it is also a place in a small wine appellation and the place where I grew up on my parents Wine Farm Dagbreek, now sadly covered in housing. The Durbanville Hills Winery is a co-operation between 9 of Durbanville Hills’s premium wine grape growers and Distell with the sole objective of promoting wines from this unique little wine region. The Winery itself sits on a promontory overlooking Table Mountain, Robben Island and the Atlantic Ocean. It is the cooling breezes of the Atlantic’s Benguela Current which sweeps up our west coast from the cold southern seas. While founding Winemaker, Martin Moore has the most perfect of grapes coming in to the cellar, with cutting edge winemaking equipment, it is fun to see, that while taking things very seriously, a sense of fun and humour exists in the Hills of Durbanville. The Durbanville Hills Sparkling Sauvignon Blanc, a non-vintage sparkler, displays a healthy sense of fun while being the superb glass at any time of the day.
The Durbanville Wine Appellation is one of the Cape’s coolest wine regions. The grapes for the Durbanville Hills Sparkling Sauvignon Blanc ripen long and slow, building big flavours for the final wine. Once ripe, the grapes are hand harvested in the cool of the early morning on the lower foothills on the western side of the valley. Taken to the cellars, the bunches, now the responsibility of White Wine Maker Kobus Gerber are destalked, and the free run juice is separated from the skins and allowed to cool settled. Fermentation takes between 14 and 23 days, after which the wine is racked from the primary lees and then prepared for bottling.
It looks like
The Durbanville Hills Sparkling Sauvignon Blanc is bottled in a Champagne shaped bottle under natural cork and wire muzzle, the livery is quirky and fun. In the glass, it is gem bright pale straw with green flashes and tiny bubbles rushing to the surface.
It smells like
Bubbles tickle the nose and expand the tropical fruits, papaya, piel de sapo melon, granadilla and ripe stone fruit.
It tastes like
Wonderful bubbles, the tropical fruits from the nose and a nice full palate, refreshing, inviting and long at the ending.
It’s good with
This is the anytime wine. Perfect at breakfast to lift the day, as a mid-morning refresher or with a light salady, seafoody, lunch. Alida Ryder’s Vietnamese prawn salad with soy-lime dressing, is a great match to this lovely wine. Click here for her recipe.
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