Varieties: Sauvignon Blanc
In a time of seafaring and spice, pirates played in Table Bay…
Among them was Long Ben – as fierce as he was tall,
he looted and pillaged and scavenged from all.
Ben fast became known for being up to no good,
and so fled from the seas and gave up his loot.
He planted some vines, as was the way,
and peered out towards the ocean almost every day.
Long Ben would have gazed longingly at the vista of Table Bay
from where our vines grow today, on Cocoa Hill.
With our Sauvignon Blanc we aim at making a wine that is fresh, youthful and abundant with tropical fruit flavours. Balance between the fruit, alcohol and acidity is of utmost importance.
In this wine one will smell aromas of pineapple, green melon and citrus. The palate is lively with bright acidity and flavours of pineapple, ripe limes, green apples and a lingering aftertaste.
2019 was a great year for Sauvignon Blanc at Dornier. The ripening season was cooler than the previous three vintages. The result of this cooler season was that the grapes ripened at lower sugar levels and with a fresher natural acidity and more delicate flavours.
Fermentation and Ageing:
This wine is made from the grapes of two different vineyards on our Keerweder property. Four different batches of grapes were individually fermented at low temperatures in stainless steel. Flavour and style specific yeast were selected as to obtain the desired fruit and aroma characteristics. Post fermentation, the wine was left on full lees for a further four months. Lees stirring was performed weekly to give fullness and creaminess to the wine.
Pairs well with fish and seafood dishes, creamy pastas and chicken dishes cooked with fresh and fragrant ingredients. It also accompanies pork dishes such as pork belly and pork loin very well. Vegetarian options include vegetable risotto as well as Asian styled vegetable dishes.