Sauvignon Blanc Durbanville Hills

wine photo

The grapes were sourced from seven of the nine Durbanville Hills member farms where three farms have high altitude vineyards growing on the south-eastern slopes of the Hooge Bergs Valley. Cooled by mists and the southeaster, the lower than average temperatures make for slow ripening and intense flavour retention. Some grapes from low-lying, southwestern facing vineyards on Maastricht, Bloemendal, Klein Roosboom and Oatlands were used to enhance the full-bodied character. The winter preceding the 2015 vintage was cold and wet followed by moderate and dry weather in November, December and January. The crucial flavour-producing ripening period for Sauvignon blanc grapes in February was much cooler than normal, resulting in high levels of crisp grassy and peppery flavours and the healthy grapes to ripened later than normal. The Sauvignon blanc varietal character of the grapes, especially from the higher slopes, was very strong producing wine with an abundance of tropical fruit characteristics. Some warmer spells ensured fuller blending components with lower acidity to produce a most enjoyable wine.


A delightful combination of ripe green fig, starfruit, citrus, winter melon, grass and minerality.


This mouth-filling, elegant wine is a combination of green apple and sweet tropical fruit on the palate with a, lingering aftertaste.

Notes from the Winemakers

The grapes were hand-picked from the second week in February up to the second week in March at between 20,5° and 24,5° Balling. Crushing and juice handling, varying from immediate draining to an average of four hours skin contact, was conducted under dry ice (CO2) to preserve the typical delicate flavours that are fragile during these first stages of the winemaking process. Cold fermentation at 11ºC to 14ºC, followed by extended contact with the lees for almost two weeks, contributes to the full mouth-feel of the wine. The wines from the different vineyards were vinified separately according to the specific nature of the grapes and blended shortly before bottling.

Food Pairings

Enjoy on its own, slightly chilled, or served with uncomplicated grilled fish, minestrone or tomato-based soup, vinaigrette dressed salad or a selection of cheeses such as feta, goats’ milk and haloumi.