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Flat front label of wine
Flat front label of wine

Brampton Sauvignon Blanc 2002

Sauvignon Blanc from South Africa
  • WS88
  • RP88
0% ABV
  • WS86
  • WS88
  • RP86
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0% ABV

Winemaker Notes

This wine shows typical Sauvignon Blanc varietal characters. 2002 will go down as one of the finest Sauvignon years. Superb aromas of capsicums, green figs, grenadella (passion fruit) pips, Cape gooseberries and hints of cut grass can be identified. Flavours are concentrated throughout the palate and the finish is exceptionally long and lingering.

Critical Acclaim

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WS 88
Wine Spectator
RP 88
Robert Parker's Wine Advocate
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Brampton

Brampton

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Brampton, South Africa
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Launched in 1996, Rustenberg’s second label is named in honor of Brampton Beacon Bloomer, the farm’s champion Jersey bull who established a top quality dairy cow dynasty at Rustenberg. The Brampton range is all about mouth-filling, fruit-forward wines that are accessible, easy-to-drink, and sure to please. The brand regularly receives "Best Buy" and "Best Value" accolades in major wine publications such as Wine Spectator, Wine Enthusiast, and Tanzer’s International Wine Cellar.

Grapes for the Brampton wines are selected from the Rustenberg estate vineyards on the Simonsberg as well as from Nooitgedacht, proprietor Simon Barlow’s property high on the Helderberg slope, overlooking False Bay, where mountain ridges are cooled by gentle salt breezes. All of the Brampton wines are fermented in stainless steel. Each vineyard block is vinified separately, and the parcels are later blended to create supple, fruit-driven wines. The whites are aged in tank in order to preserve the fresh fruit flavors of the wines. After the initial fermentation is complete, the reds are run to small oak barrels for malolactic fermentation and maturation of up to 15 months before bottling.

Each Brampton label is etched with a "B", playfully scrawled in vivid, varietal-specific colors. The range is packaged under user-friendly screw cap closures, ensuring fresh, juicy flavors and consistent quality. Perfect everyday wines and great for casual gatherings, Brampton offers tremendous value and sophisticated winemaking in every sip.

South Africa

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With an important wine renaissance is 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.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

YNG800222_2002 Item# 54140