Steenberg Farm was the first of the farms in the Constantia Valley when in 1682, the land was granted by Governor Simon van der Stel to the Widow Catharina Ras. Unfortunate lady, her five various husbands were eaten by a lion, tramped by an elephant and murdered by a local and more. The Spurwing Goose is endemic on the Estate and one often sees them flying and coming in to land on strips of water, a very graceful activity to watch. Steenberg is fortunate to have Sauvignon Blanc vineyards which are up to 29 years old from which to draw grapes for the Steenberg Sauvignon Blanc 2018.
The vines are planted on decomposed granite, the Constantia Mountains have been crumbling for Millenia to create the ideal location for this sublime wine. At machine harvesting time, usually starting at 02h00 hours, the vineyards yielded in this vintage 8.6 tons per hectare, ideal for the right concentration of juice required to make a great wine. In spite of being at what was mercifully the most severe drought in living memory, the grapes for the Steenberg Sauvignon Blanc 2018 came into the cellar in excellent condition. Grapes from different vineyards arrived in the cellar were separately vinified. Skin contact differed for the various vineyards and took place for anything between 8 and 24 hours before the juice was racked off clean and then cool fermented for up to 30 days. After fermentation the wine lay on its lees for 60 to 90 days, building centre palate flavours and generally broadening out the wonderful tastes. The various components were then blended and prepared for bottling.
From a Burgundy shaped bottle, closed with a screw cap. The label is traditional, simple Steenberg style. In the glass, the wine is a pale lemon straw with lime green flashes. The aromas fair jump out of the glass. It always surprises me to find blackcurrant in Sauvignon Blanc, but then one must remember that this is one of the parents of Cabernet Sauvignon, where blackcurrant is one of the main features. Lime, Granny Smith Apples and granadilla form part of the nose. The palate is so alive with a zesty acidity which presents itself from entry through to the long and gently waning aftertaste. The palate has poached cape gooseberries and ripe green melon. Everything required to cool cellar the Steenberg Sauvignon Blanc 2018 for a couple of years for later reward.
Kerry Kilpin, Steenberg’s Executive Chef, provides any number of dishes on the menus of the restaurants on the Estate, the BistroSixteen82 and Catharina’s which is part of the Steenberg Hotel Complex. However, if you are not in the Cape, Nadia Graves’s Curly Endive Salad with Bacon & Eggs makes the most perfect partner for the Steenberg Sauvignon Blanc 2018 as a lunch time dish. Click here for her recipe.
Read more about Steenberg Farm – CLICK HERE