Durbanville Hills Rhinofields Sauvignon Blanc 2006
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Durbanville Hills Rhinofields Sauvignon Blanc 2006

contact us
  Durbanville Hills Cellar
Phone +27.215581300
Fax +27.215589658
eMail info@durbanvillehills.co.za
URL www.durbanvillehills.co.za
Address P.O. Box 3276
Durbanville
7551
South Africa

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Durbanville Hills Rhinofields Sauvignon Blanc 2006

technical analysis
Winemaker :  Martin Moore
Main Variety :  Sauvignon Blanc
Alcohol :  12.45  %vol
pH :  3.3
RS :  1.2 g/l
Total Acid :  6.2 g/l
Extract :  18.5
Appellation :  Coastal
characteristics
Type :  White
Style :  Dry
Body :  Full
Taste :  Fruity

 
accolades
The Rhinofields range carries very limited release wines made for the sophisticated palate that delights in the complexity and multi-dimensional character of Moore’s finest offerings. The name Rhinofields refers to the indigenous Cape fynbos growing close to the Durbanville Hills cellar and which is being conserved.

2007 Old Mutual Trophy Wine Show - Bronze Medal (72/100)
2007 International Wine Challenge – Silver Medal
Michelangelo Awards 2006 - Silver Medal
 
tasting notes
2007 Old Mutual Trophy Wine Show - Bronze Medal (72/100)
2007 International Wine Challenge – Silver Medal
Michelangelo Awards 2006 - Silver Medal
Winemaker Martin Moore says the complexity of this Sauvignon Blanc has its origins in the diverse slopes of the undulating hills of Durbanville.
Colour: Bright with green tinges.
Bouquet: Tropical fruit flavours balanced by grassy and gooseberry notes.
Taste: Full-bodied with intense flavour of pineapple, melon and green apple with a crisp acidity and a long aftertaste.
 
blend information
100% Sauvignon Blanc
 
food suggestions
This robust wine stands up well to a variety of dishes from pastas to fish, poultry, pork and veal.
 
in the vineyard
The grapes were sourced from four of the seven growers in the Durbanville Hills group. The grapes were selected from five vineyards, all trellised to protect the fruit from direct sunlight. The soft, radiated heat allowed for the gradual ripening of the fruit, which meant flavour components could be developed to the full.

The higher altitude vineyards on the south-facing slopes of Hooge Bergs Vallei, Hillcrest and Klein Roosboom (names indicating their lofty location) were cooled by mists and Atlantic winds. They contributed the grassy flavours associated with cool climate Sauvignon Blanc wines. On Maastricht grapes were harvested from two low-lying slopes facing south-west to obtain a full-bodied, tropical character.
 
about the harvest
The grapes were picked in early February at between 22° and 24° Balling.
 
in the cellar
After four to ten hours’ skin contact in specially designed stainless steel separators, the must was fermented cold and slowly, under a blanket of CO2. It was left on the lees and only racked shortly before bottling in July 2006. The four months spent on the fermentation lees was to ensure sufficient structure for the wine to hold its own for at least three years in the bottle.
 
  
 
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