Mulderbosch Sauvignon Blanc Stellenbosch 2006

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Winery:

Mulderbosch Vineyards

Varietal:

Sauvignon Blanc

Region:

South Africa > Stellenbosch

Type:

White Wine

Color:

Drink Dates:

Drink Now

UPC:

 

User Tags:  other berries, gooseberry, style, hay, dried, tangy, herb, lean, key lime, drink now 

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What to Expect

Sauvignon Blanc is a refreshingly crisp white wine that offers citrus and tropical fruit flavors with very aromatic notes of green chilies, grass, herbs, asparagus and gooseberries commonly contributing to the bouquet. Sauvignon Blanc is generally unaoked allowing the fruit to shine and highlighting the delicacy of the grape.

Winemakers Notes

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 read more...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    (hide)

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