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TASTING NOTES Clear, lively green apple hues. A tropical nose packed with guava, ripe and green fig, granadilla, lit...Read more...
Usually not a fan of white wine but this one is unique and good. Read more
Mike Dobrovich's Sauvignon Blanc is an explosion of Springtime freshness: nettle, freshly squeezed juicy grass, jalapenos, gooseberry, green apples... Read more
A top, world-class Sauvignon Blanc. It's very crisp with layers of delicious ripe melon and mineral flavors. Serve with a simple fish dish to let t... Read more
North Atlantic Royal Seafood Bake featuring RiceSelect™ Royal Blend®
Texmati® White, Brown, Wild, and Red rices are blended to create the unique flavors in RiceSelect™ Royal Blend®, which tastes delicious when paired with fresh seafood and Sauvignon Blanc Wines
Food Pairings for Mulderbosch Sauvignon Blanc
Usually not a fan of white wine but this one is unique and good.
Mike Dobrovich's Sauvignon Blanc is an explosion of Springtime freshness: nettle, freshly squeezed juicy grass, jalapenos, gooseberry, green apples as well of exotic fruit like litchi and guava. Very complex, these aromas and flavors reveal themselves layer after layer. Different to all other Sauvignon Blancs of the New World...but fabulous !!
TASTING NOTES Clear, lively green apple hues. A tropical nose packed with guava, ripe and green fig, granadilla, litchi, gooseberry and a hint of green pepper - yet still maintaining a complex character of nettle and freshly cut grass. The mouth-filling ripe fruit is supported by crisp acid. IN THE VINEYARD Soil Type: Decomposed Malmesbury Shale, Tukulu. Age of vines: 16 years Trellising: Bush vines and 3 wire vertical shoot position trellis Vine Density: 3 300 vines / ha Yield: 6.2 tonnes per hectare Irrigation: Yes, drip THE HARVEST Picking date: 19th of January to 1st of March 2006 Grape Sugar: 20 to 24.5° Balling Acidity: 7.6 – 15.2 g/l at harvest pH at harvest: 3.1 – 3.45 Total production: 18 000 x 12 The grapes were harvested, crushed and pressed. IN THE CELLAR After this the must was cold settled for two days and racked before being inoculated with a variety of selected yeast cultures. The wine was fermented cold and given lees contact. Reductive winemaking techniques were applied to preserve the fruit character throughout blending and bottling glass. Fermentation temperature: 12 – 16°C Wood ageing: None AGEING POTENTIAL The wine should be enjoyed young but may be kept for three to seven years. BLEND INFORMATION 100% Sauvignon Blanc FOOD SUGGESTIONS Serve at 12 – 15°C. Serve with fresh asparagus; 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. Winemaker Mike Dobrovic Alcohol 12.0 %vol pH 3.46 RS 5.5 g/l Total Acid 7.3 g/l SO2 121 mg/l Free SO2 41 mg/l Yield 6.2 ton/H Appellation Stellenbosch
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