Mulderbosch Sauvignon Blanc 2014

This is a really classy style of Sauvignon Blanc displaying both restraint and exuberance at the same time. Classic notes of gunfl int, graphite andelderfl ower aromatics are balanced by moreexuberant notes of fresh green fi gs and zestygrapefruit. Multifaceted fl avours from savoury sageand green olive to fruity fl avours of ripe quince,rock melon and green fi g. There’s a pithy grape fruit texture to the palate that is well balanced by fresh,yet firm acidity and a delicious length.

Serve at 12° - 15°C. Versatile at table served with summer salads, or 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.

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Adam Mason
wine of origin : Western Cape
analysis : alc : 13.28 % vol  rs : 2.1 g/l  pH : 3.46  ta : 5.8 g/l  so2 : 119 mg/l  fso2 : 41 mg/l  
type : White  style : Dry  taste : Fruity  
pack : Bottle  size : 750ml  closure : Cork  

AWARDS

2014 Vintage 2018 Winemag Inaugural Sweet Wine Report - 90 points
2013 Vintage 3½ Stars Platter’s SA Wines
2013 Vintage 92/100 Tim Atkin REport 2014 (UK)
2012 Vintage 88/100 Wine Advocate (USA)
2011 Vintage 88/100 by Steve Tanzer (USA)
2011 Vintage 86/100 Wine Spectator (USA)
2010 Vintage Old Mutual Trophy Wine - Silver

ageing : Up to 7 years.

about the harvest: We harvest mornings only in order to bring in grapes chilled by mother nature; these grapes are then destemmed and crushed, ready for maceration.

in the cellar : Depending on the particular properties of each batch we receive, maceration ranges from 2 to 12 hours. We like to keep our Sauvignon blanc on fermentation lees for as long as possible as this increases the wine’s palate weight, texture and length. It is also a great natural preservative, allowing us to use as little sulphur as possible throughout the maturation of the wine. Prior to bottling the wine is cold and protein stabilized, then microbiologically assessed in order to determine the minimal level of filtration required.

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