Mulderbosch Sauvignon Blanc 2004
93 Vintage: ****(*) in John Platterâ€™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 Platterâ€™s; the only SA Gold Medal winner at USA Intervin; only SA selection in the German â€œ Top 100 Wines of the Worldâ€ list for 1996; on SAA Wine List.
96 Vintage: in the John Platterâ€™s: â€œBest of the Bunchâ€, superior Cape Quality; **** Wine Magazine - October 1996 edition.
97 Vintage: in the John Platterâ€™s: â€œBest of the Bunchâ€, superior Cape Quality; **** Wine Magazine â€“ November 1997 edition and April 1998 edition.
98 Vintage: **** in John Platterâ€™s (nudging *****); SAA Business Class Top Ten.
00 Vintage: ****(*)in John Platterâ€™s.
01 Vintage: ***(*) in John Platterâ€™s; One of USA Wine Spectatorâ€™s 100 Wines of 2001; **** Wine Magazine â€“ 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 â€“ September 2003
****(*) in John Platter
Pale straw with a lively green colour. A tropical fruit punch nose, packed with granadilla, guava, fig, gooseberry and green pepper â€“ yet maintaining its complex character of grassiness and nettle. This powerful and concentrated wine has become a trademark of Mulderbosch.
The wine should be enjoyed young but may be kept for three to seven years.
100% Sauvignon Blanc
Serve at 12 â€“ 15Â°C. Serve with fresh asparagus; char-grilled artichokes; oysters; grilled line fish and shellfish; calamari; smoked salmon; seafood paella; chicken Ã la king; and oven baked goatâ€™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 22Â° Balling
Acidity: 8 â€“ 14 g/l at harvest
pH at harvest: 3.05 â€“ 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.