Mulderbosch 2010 Sauvignon Blanc

  MULDERBOSCH

SAUVIGNON BLANC 2010

AREA: 

Stellenbosch, Elgin, Koekenaap

GRAPE SUGARS: 

18 – 23 balling

WINEMAKING PRACTICES

Method

The grapes were harvested, crushed and pressed.  After this the must was cold settled for two days and racked before being inoculated with a variety of selected yeast cultures.  The wine was fermented cold and given extended lees contact.  Reductive winemaking techniques were applied to preserve the fruit character throughout blending and bottling.

TASTING NOTES

Clear, light lemon-green colour with an intense nose filled with passion fruit, Galia melon and a lifted florality – complexed with fresh cut grass and nettles. The mouth-filling fruit is balanced by an edgy fresh acidity making it compulsory to enjoy another glass.

SUGGESTED FOOD COMBINATIONS

Serve at 12 – 15°C.  Versatile at table served with 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