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Helderberg Sauvignon Blanc 2013

Sauvignon Blanc from South Africa
    13% ABV
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    Currently Unavailable $18.98
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    4.0 1 Ratings
    13% ABV

    Winemaker Notes

    The very expressive nose bursts with flavors of cut grass, gooseberries, figs, lime and capsicum. A rich palate exudes layers of pure fruit which combine to produce a remarkable intensity of flavors held together by an incredible mineral backbone resulting in a great structure and a wine that will develop incredibly well over the next two years. This wine is perfectly balanced with seamless natural acidity, purity of ripe fruit and harmonious lingering finish.

    Critical Acclaim

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    Helderberg

    Helderberg

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    Helderberg, South Africa
    Today, nestling comfortably in the shadow of the Helderberg mountain, is Helderberg Winery, one of South Africa's oldest wine cellars, founded in 1906. The mountain symbolizes the uniqueness found in the region, making it one of the finest wine producing areas in the world. Helderberg is well known for its Port as it was the South African champion and Reserve champion in 1991 and 1992 at the National Young Wine Show. In 1993 the Port received a gold Veritas Award and in 1994 the Chenin Blanc (off-dry) won a double gold. The winemaking team once again showed their went by winning gold Veritas Award in 1997 for the 1995 Cape Ruby Port. It is the variety in the terroir, both maritime and mountainous, that provides Helderberg with the unique fruit which form the foundation of our quality 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.

    CAR31736_2013 Item# 134066