A Sauvignon Blanc with staying power - releasing the 2022 Pierneef Sauvignon Blanc

Made from grapes originating from some of South Africa’s most Southerly vineyards in Elim, La Motte’s recently released 2022 Pierneef Sauvignon Blanc offers the elegance and delightful mineral finish of a cool climate Sauvignon Blanc. With the addition of 15% Semillon, this wine is made in a style that lends itself to beautiful bottle maturation while being an exceptionally versatile partner on the dinner table.

Each vineyard grows in its own macro climate and different clones are represented. The soils are of shale origin and the vineyards are trellised to maintain a perfect balance between leaf coverage and yield. Fertility is low with a yield of approximately 6 tons p/ha. Grapes were harvested at between 20 and 22 degrees Balling. The wine was allowed 16 hours of skin contact with fermentation at approximately 14 degrees Celsius. It was left on the fine lees for 5 months, before blending. 4500 x 6 were released.

The 2022 vintage is an intricate, but elegant wine with a lingering minerality. Thiol-driven, this premium Sauvignon Blanc offers expressive citrus complemented by green pepper and Cape gooseberry. After a recent tasting of vintages from 2010, Cellarmaster Edmund Terblanche was again impressed by the Pierneef Sauvignon Blanc's exceptional maturation in the bottle. Although already a beautiful glass of wine to enjoy on its own or at the dinner table, he is confident that the 2022 Pierneef Sauvignon Blanc is sure to bring drinking pleasure for a few years to come.

With its delightful mineral finish, the 2022 Pierneef Sauvignon Blanc is a delicious and versatile choice with a variety of menu options. It harmonises beautifully with seafood and salads, even when tomatoes are a main ingredient. It is an exceptional choice with those often-challenging Asian flavours and even a charming partner to subtle Mediterranean inspirations.

Try the 2022 Pierneef Sauvignon Blanc with this recipe for Prosciutto wrapped chicken breast with ricotta and green fig stuffing.

Pairing recipe: Prosciutto-wrapped chicken breast with ricotta and green fig stuffing

Recipe and image by The Food Fox 

Ingredients

Serves 4

• 250 g ricotta cheese
• ½ cup parmesan cheese, finely grated
• 2 medium or 3 small preserved green figs, halved
• 15 ml lemon rind, finely grated
• salt & pepper, to taste
• 4 large or 6-8 smaller chicken breasts, boneless & skinless
• about 200 g thinly sliced prosciutto
• olive oil, for brushing
• 100 g butter
• 1 clove garlic, finely chopped
• a small handful sage leaves, woody stalks discarded
• mashed potato or creamy cauliflower puree, to serve (optional)

Method

1. Make the filling: in a food processor or blender, add the ricotta, parmesan, figs, lemon rind, and season with salt & pepper. Blend to a relatively smooth paste, then set aside.
2. Preheat the oven to 200 C.
3. On a clean working surface or cutting board, lay out the chicken breasts and slice them open horizontally, not cutting all the way through. Season the cut sides with salt & pepper. Place a heaped tablespoon of filling in the slits, spreading them out to cover from side to side, then close the breasts. Use slices of prosciutto to wrap each stuffed breast, then arrange on an oiled baking tray.
4. Brush the tops with olive oil, then bake for about 20-25 minutes depending on the size of the breasts (do not overcook, test one by slicing through the middle to see if the meat is cooked through).
5. While the chicken is in the oven, make the butter drizzle: in a small saucepan, melt the butter then add the garlic and give it a stir. After about 15 seconds, add the sage leaves and stir well. Cook for about 30 seconds, then remove from the heat and leave to stand so the foam will subside.
6. When the chicken is ready, remove from the oven and serve at once, with a spoonful of sage butter and a few crispy sage leaves, with your choice of mash or puree etc.

Click HERE to shop the La Motte Pierneef Sauvignon Blanc 2022 online.