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Mulderbosch Sauvignon Blanc 2004
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Technical Analysis
Winemaker
Mike Dobrovic
Main Variety
Sauvignon Blanc
Appellation
Coastal
Alcohol
12.16 %vol
pH
3.151
RS
5.1 g/l
TA
7.6 g/l
SO2
111 mg/l
FSO2
34 mg/l

Characteristics
Type
White
Style
Dry
Taste
Fruity

Accolades
93 Vintage: ****(*) in John Platter’s; SA Young Wine Show: Gold; SAA White Wine Trophy.
94 Vintage: *****; SAA Wine List; HHHH Wine Magazine November 1994 edition.
95 Vintage: ****(*)in John Platter’s; the only SA Gold Medal winner at USA Intervin; only SA selection in the German “ Top 100 Wines of the World” list for 1996; on SAA Wine List.
96 Vintage: in the John Platter’s: “Best of the Bunch”, superior Cape Quality; **** Wine Magazine - October 1996 edition.
97 Vintage: in the John Platter’s: “Best of the Bunch”, superior Cape Quality; **** Wine Magazine – November 1997 edition and April 1998 edition.
98 Vintage: **** in John Platter’s (nudging *****); SAA Business Class Top Ten.
00 Vintage: ****(*)in John Platter’s.
01 Vintage: ***(*) in John Platter’s; One of USA Wine Spectator’s 100 Wines of 2001; **** Wine Magazine – August 2001 edition.
03 Vintage: Michelangelo International Wine Awards 2003 - Silver
US Wine Spectator - Top 100 Wines of 2003 (No.28)
92/100 Smart Buy & one of Top 100 Wines for 2003 in USA Wine Spectator – September 2003
****(*) in John Platter

Tasting Notes
Pale straw with a lively green colour. A tropical fruit punch nose, packed with granadilla, guava, fig, gooseberry and green pepper – yet maintaining its complex character of grassiness and nettle. This powerful and concentrated wine has become a trademark of Mulderbosch.

Ageing Potential
The wine should be enjoyed young but may be kept for three to seven years.

Blend Information
100% Sauvignon Blanc

Food Suggestions
Serve at 12 – 15°C. Serve with fresh asparagus; char-grilled artichokes; oysters; grilled line fish and shellfish; calamari; smoked salmon; seafood paella; chicken à la king; and oven baked goat’s milk cheese.

In The Vineyard
Soil Type: Decomposed Malmesbury Shale, Tukulu.
Age of vines: 14 years
Trellising: Bush vines and trellised
Vine Density: 3 300 vines / ha
Yield: 6 tonnes per hectare
Irrigation: Yes, drip

About The Harvest
Picking date: 1st & 2nd week of February 2004
Grape Sugar: 20 to 22° Balling
Acidity: 8 – 14 g/l at harvest
pH at harvest: 3.05 – 3.2
Total production: 13 000 x 12

In The Cellar
The grapes were harvested in the early morning to ensure coolness, then crushed and lightly pressed. After this, the must was cold settled for two days before being inoculated with selected yeast cultures. The wine was cold fermented and reductive winemaking techniques were applied to ensure minimal contact with oxygen, thus preserving fruit character. It was then blended and fined before bottling.
Wood ageing: None.

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Mulderbosch Sauvignon Blanc 2004 Mike Dobrovic Sauvignon Blanc
Mulderbosch Sauvignon Blanc 2003 Mike Dobrovic Sauvignon Blanc
Mulderbosch Sauvignon Blanc 2002 Mike Dobrovic Sauvignon Blanc
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Mulderbosch Sauvignon Blanc 2001 Mike Dobrovic Sauvignon Blanc
Mulderbosch Sauvignon Blanc Barrel Fermented 2000 Mike Dobrovic Sauvignon Blanc
Mulderbosch Sauvignon Blanc 2000 Mike Dobrovic Sauvignon Blanc
Mulderbosch Sauvignon Blanc Barrel Fermented 1999 Mike Dobrovic Sauvignon Blanc
Mulderbosch Sauvignon Blanc 1999 Mike Dobrovic Sauvignon Blanc
Mulderbosch Sauvignon Blanc 1998 Mike Dobrovic Sauvignon Blanc
Mulderbosch Sauvignon Blanc Barrel Fermented 1997 Mike Dobrovic Sauvignon Blanc
Mulderbosch Sauvignon Blanc 1997 Mike Dobrovic Sauvignon Blanc
Mulderbosch Sauvignon Blanc 1996 Mike Dobrovic Sauvignon Blanc
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