Lunch on Friday at the Cape Point Vineyards restaurant where chef Clayton Bell previously of Constantia Uitsig now cooks.
During our meal, winemaker Duncan Savage shared some thoughts on Sauvignon Blanc: “It’s is one of the most commercially successful varieties in the world. As such, it’s perceived as boring and let’s face it, tank-fermented Sauvignon often is. It’s a great drinking wine otherwise punters wouldn’t drink as much of it as they do, but it’s also more versatile than it’s given credit for. We need to make it more interesting.”
He’s done something really interesting with his Noble Late Harvest 2011, only the fourth vintage of a sweet wine made from CPV vineyards and the first to be completed entirely by him since taking over from Emmanuel Bollinger in late 2002.
It’s a blend of roughly half Sauvignon Blanc and half Semillon, matured for 12 months in old oak. It shows lime, apricot and the tiniest hint of mushroom. Not nearly as thick and sticky as some, it moves in the mouth really well – Savage, however, hopes future incarnations are even less “treacle-like”. Production was 2 500 x 500ml, remaining stock to be made available from the tasting room over the festive season, price to be confirmed.