I visited Durbanville Hills Winery for a one on one tasting with the Founding Cellarmaster, Martin Moore in February. We tasted through some of the current wines and then a range of reds which are coming up for release. Sauvignon Blanc is one of the top drops from this winery, whose producers provide a wide range of pickings from all kinds of aspects, slopes, mini climates and soil types.
From a traditional Champagne shaped clear glass bottle, closed under natural cork. The livery is stripped down with the cork and muzzle uncovered, a printing of floral lace on the neck and a quirky floral label. In the glass, the wine is gem bright, pale straw with green flashes. The aromas of tropical fruits, usually an indicator of harvesting later in the ideal ripeness window, are of ripe papaya, desiccated pineapple, melon and white fleshed peaches. The palate is full and is given added vibrancy by the bubbles. The tropical fruits are repeated and are given a shot of lime in the finish.
The Durbanville Hills Sparkling Sauvignon Blanc is a wine for any time. Serve well chilled, as a mid-morning refresher, a celebration of a good day at sunset or as an aperitif before a meal. As we approach Easter, when the traditional Easter dish here is Pickled Fish, I recall Erica Platter in one of her three very successful books, the last of which focuses on Durban Curry, that the best wine to drink with a curry is a sparkling wine. So here is Ina Paarman’s Pickled Fish with lots of onions. Click HERE for her recipe.
Read more about Durbanville Hills Winery – CLICK HERE
Read more about Ina Paarman – CLICK HERE