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Sauvignon Blanc thrives in chilly, coastal
vineyards, like those of South Africa’s
Western Cape, the source of this zesty white.
What You Need To Know
Cape Point Vineyards is the only
winery on the Cape Peninsula, a narrow, rocky strip of land that
ends at the Cape of Good Hope, Africa’s extreme southwestern
tip. Here, icy Atlantic currents meet the warmer waters of the
Indian Ocean. As with vineyards on the coasts of New Zealand and
Chile, the sea-chilled climate makes the Cape perfect territory
for Sauvignon Blanc. Cape Point Vineyards’ respected winemaker
Duncan Savage (who has his own tiny label on the side, Savage
Wines) offers an expert hand with the variety, here highlighting its
grassy, mineral side. Fermenting some of the wine in barrels
(as opposed to stainless steel tanks) gives it an unusually round
texture, as does adding a touch of Sémillon, a white variety
traditionally blended with Sauvignon Blanc in Bordeaux.
Aromas of freshly cut
grass and melon.
Zesty, round grapefruit, herb
and lime flavors.
Seafood of all sorts,
plus salads and tangy