Cape Point Vineyards Woolworths Limited Release Sauvignon Blanc 2009

March 25, 2011
by Christian
in What I Drank Last Night
with 4 Comments

Dry but you can drink it.

A cracking wine showing a range of aromas and flavours from grassy-green through to ripe granadilla with bright but not harsh acidity. Pure fruited and not as “nervy” as I suspect it was on release.

It rated 5 Stars in Platter’s 2010, where it got this rather fanciful description: “Minerality is the seam binding in [this wine] binding it together, but the nuances enthrall: oyster shell, crushed leaves, the list goes on. Poised & toned, with unwavering length”.

Have to confess I find the use of “minerality” as a wine descriptor particularly irksome. I’m prepared to accept other tasters using it when they are referring to the sensation similar to “sucking on a pebble after a long route march” but beyond that not very helpful, just like “flinty”, “chalky” and “gravelly” are not very helpful. If you’ve been eating dirt too often, you’ve got a problem.

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  1. KwispedoorMarch 25, 2011 at 9:00 pmReply

    I don’t think that minerality as a wine descriptor is that problematic (misused and over-used, certainly). The origins of it might be muddy waters (figuratively, of course), but minerally aromas and tastes in certain wines can’t be denied. Also, one can taste/smell cigar box on a Cabernet without ever having chomped on a humidor. One can also taste/ smell grenadilla on a Sauvignon without the soil or vine containing trace elements of it. I actually find some minerally descriptors very helpful at times – for example I’ve picked Black Oystercatcher out in blind tastings due to the gravelly character some of their wines display. I had a sandpit when I grew up though so, before I figured out how to use a cork screw, I might have done more terroir sucking than your average little kid.

  2. ChristianMarch 25, 2011 at 12:13 pmReplyAuthor

    For a good article on the the problematic nature of minerality in wine written by Sally Easton MW, see (Thanks for Arco Laarman of Glen Carlou for directing me to this via Twitter).

  3. eliasMarch 25, 2011 at 12:05 pmReply

    even robertson/bonnievale talks about a sea breeze, do they get it through the du toitskloof tunnel???

  4. Danie PretoriusMarch 25, 2011 at 11:21 amReply

    Everyone these days seems to produce Sauvignons infused with minerality from their cool/er climate vines.  Yawn.

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