Cape Point Isliedh Sauvignon Blanc 2012
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Robert
Parker -
Wine
Spectator
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Somm Note
Winemaker Notes
Isliedh is created in a tight mineral style for enjoyment with great food which will reward for many years to come. The wine displays a complex array of limes, minerality, tropical fruit and spice which will be accompanied by secondary flavors over time. Cape Point Vineyards Isliedh can be best enjoyed over the next 5 years and possibly even 10.
Professional Ratings
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Robert Parker's Wine Advocate
The 2012 Isliedh is blended with 25% Semillon. There is a sense of fullness on the nose thanks to the Semillon: citrus fruit, waxy scents, touches of undergrowth developing in the glass. The palate is very well-balanced and packed full of crisp citrus fruit, lime and tangerine notes, a hint of spice and ginger toward the voluminous finish. This is superb – but to be honest, I was expecting it to be.
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Wine Spectator
Alluring, with tangerine, persimmon, straw and brioche notes aligned to a creamy frame. The long stony finish shows hints of heather and ginger.
Other Vintages
2013-
Robert
Parker
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.