The Mulderbosch Sauvignon Blanc 2016 grapes were subjected to a hot and dry lead up to the harvest. However, the grapes produced high acidity and great flavours of perfect ripeness. By careful management of their picking programme and simple straight forward vinification, grapes came to the cellar and were pressed, the juice cool settled and then fermentation took place in stainless steel tanks and 12% of the juice went to neutral 500 litre French Oak Barrels.
Clever use of oak and then the long lying on the fine yeast lees added great flavour to the mid palate, texture and creaminess. The wine was then prepared for bottling.
It looks like
Bottled under screw cap closure in a Burgundy shaped bottle. In the glass, it is gem bright with delicate green straw colours.
It smells like
Tropical fruits, crush fynbos herbs and granadilla.
It tastes like
Fresh zippy with flavours anything from ripe fig and asparagus through to tropical mango, desiccated pineapple. Lovely creamy and long long aftertaste.
It’s good with
Mulderbosch is well worth a visit for its fabulous pizzas, which are cooked to order in their tasting room. The wine is just perfect as an aperitif to awaken the appetite before a meal. It is good with crunchy saladings with crisp little bread chunks fried in olive oil, anchovy, tiny sweet ripe tomatoes, basil leaves, chopped fennel etc. It also does well with a tranche of SASSI friendly fish, simply pan fried with butter lemon and herbs. Alida Ryder’s Low Carb Chicken Satay Salad is very de rigueur at the moment with the low carb high fat diet being all the rage. Click here for her recipe.