Unbeknownst to most, Carel Nel is a bit of a Sauvignon Blanc fanatic – having sniffed, swirled and drank his way through most of the world’s finest examples, as well as having visited the vineyards and producers of these wines.
In the pursuit of crafting memorable classic cool-climate varietals, Ruiterbosch farm was established high up in the Outeniquas in the late 80’s with a German partner. The Sauvignon Blanc, Riesling, Pinot Noir and moreover the Chardonnay garnered much success, a loyal following and offered a brief glimpse at the potential of these marginal high altitude sites. The farm and project was sold off in the mid-1990’s and Carel went about scouring the Cape for suitable Sauvignon.
Sourced from the finest low yielding vineyards in Darling and Durbanville – the icy Atlantic Ocean, low yielding ancient soils and the cooling morning mists brought upon by the proximity of the vineyards to the sea allow for the optimal growing conditions for Sauvignon Blanc and afford us the rare opportunity of crafting fine wines of
distinction in the Cape.
Hand harvested, cold fermented to capture the boisterous aromatics which make this South Africa’s favourite variety and matured on the lees for four months prior to bottling. Bolting from the glass with kiwi fruit, zesty limes, lemongrass, white nectarine, green figs, star fruit, pineapple and passion fruit – all wrapped up in a lithe palate with fine mineral finish, zippy acidity and undertones of lemon, Cape gooseberry and fig leaf. Exuberant in its youth,
but carefully cellared this wine will show its true cool climate class over time.
Enjoy this fine Sauvignon Blanc in its youth with summer fare; fresh seafood – sushi, Sauvignon Blanc steamed mussels with butter & parsley, grilled calamari steaks with lime, ginger & chilli dressing, lemon-butter sole, yellowtail or snoek on the braai, peri-peri prawns or a West Coast rock lobster; & fine fromage. With a few years of bottle ageing this wine will pair perfectly with roast quail, rabbit casserole, grilled sole, a Sunday roast chicken or pork loin. Serve the wine well chilled & decanting allows for ultimate aromatic expression.