May the Fourth be with you! Apart from celebrating Star Wars, this year, May 4th is also International Sauvignon Blanc Day. And I know it’s getting chilly in SA but that doesn’t mean that we can’t enjoy a nice Sauvvie in front of the fire. Here are a few Sauvignons and Sauvignon blends to try – hope they help overcome the Dark Side of winter!
Garden Route Sauvignon Blanc 2017 R70 cellar door
A yummy new-ish wine from port maestros, De Krans, this comes from the foot of the Outeniqua Mountains in the Garden Route – hence the name. Crisp and clean, packed – literally packed – with guavas and granadillas, this has had a few months on the lees to add some richness and breadth. Try it with sushi.
Groot Phesantekraal Sauvignon Blanc 2017 R72 cellar door
Many consider that SA’s finest Sauvvies come from Durbanville and I’m sure Groot Phesantekraal would agree with that! This is made by Altydgedacht’s Etienne Louw – no stranger to celebrated Sauvignons – and is wonderfully-typical showing tropical fruit blended with dusty green notes for a refreshing and lip smacking drink.
Waterkloof Revenant 2017 R95 cellar door
This is one of my favourite blends – Sauvignon and Chenin Blancs – which together make for the perfect everyday drink. It’s made up of 80% Sauvignon and 20% Chenin and was fermented in old oak barrels and concrete eggs adding a lovely richness and texture to the mid-palate. Real depth of flavour and wonderful with baked fish.
Tokara Reserve Elgin Sauvignon Blanc 2017 R135 cellar door
If there was another contender for ‘Top Sauvvie Region’, then Elgin would definitely be in the running too! This is a multi-layered and complex wine – not things you often say about Sauvignon, but it has help from a teeny amount of Semillon, some lees content and a small amount of oak all of which add different nuances leading to this elegant, crisp and fresh wine. Perfect with a simple roast chicken.
Neil Ellis Amica Barrel-fermented Sauvignon Blanc 2017 R250 approx
I’m becoming increasingly fond of barrel-fermented Sauvignons – maybe it’s because there are so many nice ones now coming onto the market, adding lots of interesting options for food pairing and just generally being delicious. This is a case in point – 100% barrel-fermented (but only 20% of the oak new) giving us a wine that is creamy and rounded with hints of flowers and lemon curd.
Constantia Glen Two 2017 R270 cellar door
This classy Bordeaux blend of about 2/3rds Sauvignon and 1/3rd Semillon is given a new twist this year by a small amount of the Semillon being made in a large clay pot or amphora. This was hand-made by a local potter in Hout Bay and according to winemaker Justin van Wyk, adds texture and breadth to the wine without affecting the fresh fruit flavours. Creamy citrus and a lovely salty tang make it a great wine with any seafood.