Durbanville Hills Rhinofields Sauvignon Blanc 2004

Bronze - International Wine and Spirit Competition (IWSC) 2005
Veritas 2005 - Bronze
Winemaker Martin Moore says this wine is bright with green tinges in colour. It has tropical fruit flavours balanced by grassy and gooseberry notes and the palate is full bodied with intense flavours of pineapple , melon and green apple with a crisp acidity and a long aftertaste .

A robust wine, it stands up well to a variety of dishes from pastas to fish, poultry, pork and veal.

variety : Sauvignon Blanc | 100% Sauvignon Blanc
winemaker : Martin Moore
wine of origin : Coastal
analysis : alc : 12.45 % vol  rs : 1.8 g/l  pH : 3.40  ta : 6.5 g/l  
type : White  style : Dry  body : Full  taste : Fruity  
pack : Bottle  

AWARDS
The Rhinofields range carries very limited release wines made for the sophisticated palate that delights in the complexity and multi-dimensional character of Moore’s finest offerings. The name Rhinofields refers to the indigenous Cape fynbos growing close to the Durbanville Hills cellar and which is being conserved.
Bronze - International Wine and Spirit Competition (IWSC) 2005
Veritas 2005 - Bronze
in the vineyard : The grapes were sourced from four of the seven growers in the Durbanville Hills group. The grapes were selected from five vineyards, all trellised to protect the fruit from direct sunlight. The soft, radiated heat allowed for the gradual ripening of the fruit, which meant flavour components could be developed to the full.

The higher altitude vineyards on the south-facing slopes of Hooge Bergs Vallei , Hillcrest and Hooggelegen (names indicating their lofty location) were cooled by mists and Atlantic winds. They contributed the grassy flavours associated with cool climate Sauvignon Blanc wines. On Maastricht grapes were harvested from two low-lying slopes facing south-west to obtain a full-bodied, tropical character.

about the harvest: The grapes were picked at the end of February at between 22° and 24° Balling.

in the cellar : After four to ten hours' skin contact in specially designed stainless steel separators, the must was fermented cold and slowly, under a blanket of CO2. It was left on the lees and only racked shortly before bottling in October 2002. The seven months spent on the fermentation lees was to ensure sufficient structure for the wine to hold its own for at least three years in the bottle.

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