Driehoek 2010 Sauvignon Blanc Facing Soil types Vineyard area Yield per Ha Trellised Irrigated Clone Harvest date Degree Balling at harvest Fermentation Fermentation temp Fermentation days Optimum drinking time South West Glenrosa / Sandstone 2 ha 5 t/ha Extended Perold Supplementary SB316D on Richter 99 15 February 2010 20 – 23.5ºB Reductive style – Skin contact for 8 hours – Press –Settle for 2 days at 10ºC 10ºC - 12ºC with selected yeast strains 22 – 30 1 – 2 years after release Description A flinty Sauvignon Blanc with an expressive nose of tropical fruit. Expect a blend of melon, and gooseberry aromas, balanced by a crisp acidity. Maiden vintage Sauvignon Blanc for the Du Toit Family of Driehoek. Awards Veritas Awards 2010 - Silver Medal Michelangelo International Wine Awards 2010 - Silver Medal Classic Wine Trophy 2011 - Silver Medal

The wines are currently stocked by the following wine boutiques:

• Norman Goodfellows in Johannesburg
• Carolines Fine Wines stores in Strand Street and the V&A Waterfront
• Vaughan Johnson Wine Shop V&A Waterfront
• Manuka Cafe & Wine Boutique in Somerset West
• Vinolentia in Welgemoed
• Wine & Company Hermanus
• Wine Village Hermanus
• SPAR Clanwilliam
• Citrusdal Wijnhuis
• Langebaan Wijnhuis

Driehoek Wines is a proud sponsor of the Black Eagle Project

Recent reviews

Shiraz: From Ground Zero to Heavenly Goods

www.winegoggle.co.za

During a recent stint at the Clanwilliam Festival, a panel of regional winemakers held a discussion and presentation to a few hundred members of the public visiting the area to pay homage to Afrikaans author, raconteur and bon vivant Louis Leipoldt. And here it was a Shiraz that got the crowd talking.

Driehoek is the name, and it heralds from the Cederberg, a spot whose vinous potential has in recent years been brought to fruition by David Niewoudt. Well, David actually also makes the Driehoek wines for its owners whose vines are in a different spot of Cederberg terroir than his own.

The Driehoek Shiraz 2009 is about to become one of South Africa’s finest Shiraz wines. I mean, the damn vines are only five years old, but look at this wine! Fan-bloody-tastic.

It spent 16 months in oak, but has a classic European savoury flavour, obviously the result of some seriously complex autolysis during barrel-aging. There’s sagebrush, a bit of lavender and thyme in the wine, before the pleasantly dry-meat and allspice tastes come gushing in all over the place.

There is not an off-note to be found: no farmyard, over-oaking or sluttish exuberance of stewed fruit. Fleshy, and pure and seamless as a virgin in Mecca heaven. But I’m getting my hands on as much of this stuff as I can before the next lot of potted rag-heads arrive.

Read original article HERE