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Flat front label of wine

Cape Point Isliedh Sauvignon Blanc 2012

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

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.

South Africa

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The South African wine renaissance is in full swing. Impressive red and white bargains abound. South Africa has a long and rich history considering its status as part of the “New World” of wine. 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, it is increasingly responsible for high-quality wines that are helping 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 the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

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 earthy, gamey 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 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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

EPC25393_2012 Item# 142330