Stellenbosch-based wine estate Neethlingshof has an exciting new addition to its premium portfolio of wines. The single-vineyard Sauvignon Blanc Jackal’s Dance adds a new chapter to the Short Story Collection (that you can read more on here) which pays tribute to the history to the estate.
Grapes for the Jackal’s Dance are sourced from a certified single vineyard planted on the estate 20 years ago; the unique terroir of the three-hectare site contributing to the wine’s delicious blend of minerality and tropical fruit.
With the vines planted up to 180 metres above sea level, “it’s a vineyard situated high up on the farm,” says De Wet Viljoen, winemaker at Neethlingshof. “The vines face False Bay, so it enjoys the cooling effect of the south-westerly winds blowing in off the Atlantic Ocean. In the heat of summer the winds cool down the vineyard, which contributes to the character of the wine. We decided on that specific vineyard for Jackal’s Dance because of the consistent quality that we get year after year.’
Grapes are hand-harvested in the cool of the early-morning, then chilled for 24 hours to preserve the delicate fruit notes of this 100-percent Sauvignon Blanc. During pressing the juice is given up to six hours of skin contact, with all efforts focused on retaining the bright, fresh character of the fruit.
“In the cellar our focus is purely on the preservation of flavour,” says Viljoen.
And although Jackal’s Dance Sauvignon Blanc is entirely unwooded, after fermentation the wine is kept on the lees, with bâtonnage every three weeks.
“This contributes to the flavour extraction in the wine,” explains Viljoen, winemaker at Neethlingshof for the past 14 vintages.
In the glass, Jackal’s Dance offers up delicate aromas of green pepper, figs and ripe gooseberries, underpinned by a luscious palate of tropical notes and “a crisp minerality that will contribute to longevity of this wine,” adds Viljoen. “The 2017 vintage is quite shy at first, so I’d recommend that the wine breathes for an hour or so before pouring.”
The combination of palate weight and freshness make it an ideal wine to pair with summer fare; perhaps a platter of seared tuna or salmon, drizzled with olive oil and served with a fresh garden salad.
“It’s a wine that will pair beautifully with both fish and oysters; anything with a bit of fattiness to it,” explains Viljoen. “It’s a perfect summer wine, ideal for enjoying at this hot time of year.”
For more information on Neethlingshof’s wine ranges and other offerings, visit www.neethlingshof.co.za.
