Friday, 28 September, 2018
Douglas Green
Today 78 years later, the philosophy remains the same and this is echoed in the sublime Douglas Green Sauvignon Blanc 2018.
The grapes for the Douglas Green Sauvignon Blanc 2018 came from cooler pockets in five different wine appellations, Robertson, Bonnievale, Wellington, Breedekloof, Stellenbosch and Darling. At the tail end of one of the worst droughts in living memory, not much was expected of the harvest. Yet the harvest produced some truly sublime wines, which Jaco Potgieter, Winemaker at Douglas Green said, “the wines are some of the best I have ever tasted.” The wines are made in regional cellars under the caring eye of the Douglas Green Oenologists and then brought to the Douglas Green Cellar for blending, where the regional attributes of the wines come into play for the wine’s profile. The wine is then prepared for bottling.
It looks like
Bottled appropriately in a Bordeaux bottle, Sauvignon Blanc is one of the two main white wine grape varieties in Bordeaux. In the glass, the wine is a pale hay colour with youthful lime green flashes when held up to the light.
It smells like
A mélange of tropical fruits, desiccated pineapple, crunchy kiwi fruit.
It tastes like
A generosity of tropical fruits, cape gooseberries and passion fruit. Crisp and refreshing from entry with a thread of acidity running through the ample mid palate to the long, lingering tail. Citrus riding in at the end.
It’s good with
This is a perfect mid-morning refresher or sundown sipper. Excellent with sushi, sashimi, smoked fish, smoked chicken and a plate of pasta dosed with a good spoonful of Kathleen Quillinan’s Pesto Princess pestos. Anina Meyer’s Mediterranean Sandwich GemWraps are a perfect partner to the Douglas Green Sauvignon Blanc 2018 for a light lunch under a pergola in the spring sun. Click here for her recipe.
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