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Producer: Boutinot South AfricaGrape Varieties: 85% Sauvignon Blanc,15% ColombardOptimum Drinking: Within 3 yearsWine Style: Fresh, dry, zippy whiteAlcohol by Volume: 13%Closure: ScrewcapCountry: South Africa
This Sauvignon Colombard from the Western Cape displays fresh, ripe yellow fruit flavours with a hint of waxy lime and plum stone, as well as some leafy herbal notes. Colombard really lifts this wine and makes it zippy, racy and very quaffable.
2013 was Boutinot's 22nd vintage in South Africa. Thanks to long-standing relationships with growers, they have been able to consistently source the best parcels of fruit and successfully establish the Boutinot South Africa style and standard always developing and improving quality. This means working in the vineyards, selecting the best sites, overseeing the winemaking. Responsibility for this task now falls to their South African winemaker Marinda Kruger Van Eck and their range encompasses three different and very characterful styles - Cape Heights, Percheron and Mon Vieux. They are proud "affineurs of wines" in the Cape and dedicated to continuing to produce versatile, expressive, food-friendly wines from this fascinating region.
In The Vineyard
The vineyards of the Cape winelands, abundant with wild flora and fauna, boast fertile soils and an ideal nature to allow nature to flourish. The Matzikama region borders the Atlantic Ocean to the west and includes the Sandveld, Knersvlakte and the Matzikamma Mountain range. The region takes pride in their mountain peaks such as the Gifberg, Maskam and Koebee, while the coastal region is a haven to migrating whales from July. The Olifants River winds its way through the region, supporting the vineyards on its banks and beckoning visitors to its wine route. The region is a stark contrast of vast unspoilt beaches, rugged mountains and a fertile emerald green valley. The first rains in early winter ensures that the seemingly arid expanse is transformed into a kaleidoscope of brilliant colours in spring.
In The Winery
The winery receives the grapes before midday. They are destemmed and crushed and go into strainers where the free run is pumped gently to tank. The Sauvignon Blanc and the Colombard are fermented separately in temperature controlled stainless steel tanks at between 11C and 13C. The ferment is likely to last around 10 days. The wine is racked after ferment and then kept on fine lees right up until bottling.
Delicious with seafood dishes and citrus dressings.
Had tried this in a local pub and enjoyed its blend of tropical fruit with acidity so much, just had to track it down. Excellent wine. Will order more for summer quaffing !
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