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Cape Point Isliedh Sauvignon Blanc 2012

Sauvignon Blanc from South Africa
  • RP93
  • WS93
0% ABV
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  • RP92
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Winemaker Notes

Named after Sybrands granddaughter, Isliedh best reflects the uniqueness of Cape Point's Noordhoek Estate: Here a special block of severely windswept vines yield tiny crops of concentrated and well structured Sauvignon Blanc.

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.

Critical Acclaim

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RP 93
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.
WS 93
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.
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Cape Point

Cape Point

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Cape Point, South Africa
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It is here in Noordhoek where the close proximity to the Atlantic Ocean provides cool breezes to nurture a terroir that is ideal for the cultivation of World Class Sauvignon Blanc wines.
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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.

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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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

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 matches well with complex seafood and chicken dishes.

Sommelier 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.

EPC25393_2012 Item# 142330