Windswept Sauvignon Blanc
Made from 100% Sauvignon Blanc, this is a crisp, fresh, and zingy white wine from the Western Cape (South Africa). The vineyards are less than six kilometers from the Atlantic Ocean, this proximity imparts a pleasant freshness to the wine. The nose displays grassy aromas, bay leaves, and fynbos - an indigenous plant. The palate is restrained but expresses a pleasant minerality and notes of citrus. False Bay’s Windswept Sauvignon Blanc drinks well on its own or paired with Mediterranean foods, Chinese squid, creamy cheeses, and a variety of Thai dishes.
Grape Variety / Blend: sauvignon blanc
Winery / Estate: Waterkloof Wines
This is a crisp, fresh and zingy white wine from Western Cape (South Africa) with grassy aromas. There are some mineral as well as bayleaf notes. Good to drink on its own with its grassy and bayleaf aromatics. Also good when paired with creamy cheeses or light appetizers.
| Product-Type: | Wine |
| Type: | white |
| Price Point: | 751 to 1,000 |
| Style: | Crisp & Refreshing |
| Vintage: | 2019 2020 2022 2023 |
| Blend/Grape Variety: | sauvignon blanc |
| Volume: | 750 ml |
| Alcohol: | 13.00% |
| Country: | South Africa |
| Region: | Western Cape |
| Estate: | False Bay Vineyards |
| Appellation: | Coastal Region |
| Fermentation: | Natural |
| Wine-Making Process: | Sustainable |
| FOOD PAIRING: SHELLFISH & OTHER CRUSTACEANS: | Pan fried |
| FOOD PAIRING: FISH: | Seared |
| FOOD PAIRING: CHEESES: | Soft Creamy Cheeses (Cow, Sheep, Goat) |
Winery
Named after South Africa’s most iconic bay, which frames much of the country’s premium winelands, False Bay Vineyards was borne out of a desire to make ‘real’ wine affordable.
Back in 1994, long before founding Waterkloof – his biodynamic vineyard overlooking False Bay- Paul Boutinot came to the Western Cape to seek out and rescue grapes from old, balanced and under-appreciated vineyards. These treasures were otherwise destined to be lost in the large co-operative blends that were dominating South Africa’s wine industry back then.
Unusually for that time, Paul transformed those Cape gems into wines with a minimum of intervention: Wild yeast ferments, no acid additions…you know the drill. A familiar story to many ‘real wine’ lovers now, but back then he was swimming against the tide. Even today, making wine this way at the price-level is almost unheard of.
Today the ingredients remain the same for Waterkloof’s Cellar Master Nadia Barnard: Fantastic coastal fruit, old vines and wild yeast abound, with additions avoided.