Dornier The Pirate of Cocoa Hill Sauvignon Blanc 2016

Dornier The Pirate of Cocoa Hill Sauvignon Blanc 2016

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. The nose has aromas of of granny smith apple and tropical fruits, with hints of blackcurrant. The palate is bright and clean, with flavours of pawpaw, grapefruit and a lingering minerality.

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. Vegetarian options include vegetable risotto as well as Asian styled vegetable dishes.

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winery : Dornier Wines
winemaker : JC Steyn
wine of origin : Stellenbosch
analysis : alc : 13.5 % vol  rs : 4.0 g/l  pH : 3.23  ta : 5.3 g/l  va : 0.41 g/l  
type : White  body : Full  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Screwcap  

ageing : 2017 through 2018

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.

in the vineyard : The grapes for this wine come from 3 different vineyards on our Keerweder property.

2016 was an excellent vintage for many producers in the Western Cape. All around, it was a great year for Sauvignon Blanc.

about the harvest: February and early March were warm and dry, and we were able to harvest very healthy grapes.

in the cellar : Each batch was individually fermented at low temperatures (14° C) in stainless steel tanks for approximatly 14 days. Flavour and style specific yeast were selected as to obtain the desired fruit and aroma characteristics. Post fermentation, the wine remained on the full lees with battonage (lees stirring) being performed weekly for a further 4 months which gave fullness and texture to the wine.