Pale yellow to clear with a light green tinge in colour. The wine is dominated by lovely tropical notes with underlying green figs and goosberries on the nose. It is underlined with a core of mineral flavours. A crisp line of acidity carries the wine beautifully, with a fresh and lingering finish.
The grapes were harvested at night and processed reductively to preserve flavours and aromas. After settling out all rough lees, the juice was racked and inoculated with a commercially selected yeast strain and fermented between 13 and 15 degrees Celsius for about a month before some lees contact followed by clarifying and bottling in May 2017.
|Total Acidity:||6.4 g/l|
|Residual Sugar:||4.1 g/l|
Serve with shellfish, mussels in a creamy white wine sauce, delicate fish, oysters as an aperitif, and also a great companion at any picnic.
Camembert Summer Salad
|SAWI Rating:||92 Points|
|Signatures of Doolhof Sauvignon Blanc 2006||Double Gold: Veritas|
|Signatures of Doolhof Sauvignon Blanc 2008||Serving on Board: SAA|
|Signatures Sauvignon Blanc 2009||Top Sauvignon Blanc in Paarl: Terroir Awards
Top White Wine in Wellington: Terroir Awards
4 stars: Wine Magazine
Silver: Michelangelo International Wine Awards
|Signatures Sauvignon Blanc 2010||Silver: Michelangelo International Wine Awards
4 stars: Decanter Wine Awards
|Signatures of Doolhof Sauvignon Blanc 2013||Top Sauvignon Blanc in Paarl: Terroir Awards 2014|