The Region: Known as ‘Valley of Wine and Roses’, South Africa’s Robertson Valley has a very hot climate with minimal rainfall—less than a foot per year. Luckily the calcareous red clay loam and clay Karoo soils have excellent water holding capacity, and the gentle slopes and varied microclimates allow for precision planting to maximise grape quality.
The Wine: Sauvignon Blanc has wild, herbaceous flavours and tart, grapefruit-like character, which shows strongly in the young wine, while Sémillon has flavours of honeydew melon and sweet honey that take a bit longer to come out. Together the two grapes make a lush, balanced wine with great up-front fruit and a satisfying, rich finish.
The Food: Pan Roasted Digby Bay Scallop, Jewel Yam Purée, White Truffle Oil & Salsa Verdé.
Ageing: The citrus notes of the Sauvignon Blanc make this wine tempting to drink right away and after three months the Sémillon will rise up to give a mellower white wine. It will improve for at least a year, giving deeper flavours of melon and honey as it goes.
Sweetness Code: 0 (dry)