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Sauvignon Blanc 2019

R 100.00

The wine has a delicate, pale straw colour with a slight green edge. It displays an aromatic kaleidoscope, rich with perfumed lime, white pear, passion fruit and lemon thyme. The aromas prevail on the palate with added Granny Smith apples, lemongrass and nettle. The palate is perfectly balanced by a steely mineral zest and enjoyable long finish.

The lively acidity of the wine makes it an ideal companion to pan-fried calamari tubes with lemon and herbs, a crab and artichoke salad, or, an asparagus lemon thyme and goats’ milk cheese tart.

The 2019 vintage is ready to enjoy now but has an ageing potential of 3 to 4 years to allow for a richer wine with well-integrated acidity to develop.

 

The wine has a delicate, pale straw colour with a slight green edge. It displays an aromatic kaleidoscope, rich with perfumed lime, white pear, passion fruit and lemon thyme. The aromas prevail on the palate with added Granny Smith apples, lemongrass and nettle. The palate is perfectly balanced by a steely mineral zest and enjoyable long finish.

Technical Tasting Sheets:

Sauvignon Blanc 2019 - PDF

Sauvignon Blanc 2018 - PDF

Sauvignon Blanc 2017 - PDF

Sauvignon Blanc 2016 - PDF

Sauvignon Blanc 2015 - PDF

Sauvignon Blanc 2014 - PDF

Sauvignon Blanc 2013 - PDF

The 2019 Sauvignon Blanc can be served chilled with gazpacho, lime drizzled game fish, or lightly cooked shell-on prawns. A parcel of fresh fish and chips with the waves of the ocean breaking in the background will best complement this fresh and lively wine.
The 2019 vintage will be remembered as one that followed the most severe drought in South Africa during 2018. In the second half of 2018, supporting rainfall ensured good soil moisture with cool and moderate ripening and harvesting conditions for 60% of the intake of the 2019 vintage. The 2019 crop was medium sized, resulting in some excellent wines.
Using analysis, phenolic ripeness and flavour compositions, grapes were handpicked in batches over a three-week period. When crushed, the grapes delivered a recovery of 630 litres per ton. Following 6 hours skin contact, the juice was settled, racked and inoculated to ferment in tank at 14°C for 22 days. 80 days’ lees contact improved the wine’s flavour and body, followed by protein stabilisation, cold stabilisation, blending and bottling.

2019

  • Michelangelo International Wine Awards 2019 Gold
  • The Sommeliers Selection 2019 - Fresh/Crunchy White
  • Tim Atkin SA Report 2019 90 Points

2018     

  • Gold Wine Awards 2018 Gold
  • Tim Atkin SA Report 2018 90 Points
  • Vitis Vinifera Awards 2018 Gold

2017     

  • Tim Atkin SA Report 2017 90 Points
  • Vitis Vinifera Awards 2017 Gold

2016     

  • FNB Sauvignon Blanc Top 10 2016
  • Gold Wine Awards 2016 Gold
  • Vitis Vinifera Awards 2016 Gold

2015     

  • Gold Wine Awards 2015 Gold
  • Vitis Vinifera Awards 2015 Gold

2014     

  • Platter’s 4 Stars

2013     

  • Platter’s 4 Stars

2012     

  • Michelangelo International Wine Awards 2012 Gold
  • Platter’s 4 Stars

2011     

  • Platter’s 4 Stars

2010     

  • Platter’s 4 Stars

2009     

  • Platter’s 4 Stars

2008     

  • Platter’s 4 Stars

2007     

  • Platter’s 4 Stars

2006     

  • Platter's 4 Stars

2004     

  • Platter’s 4 Stars