Sunday, September 14, 2008

2007 Crystallum Walker Bay Sauvignon Blanc 85 point

One of the most exciting Cape Sauvignon Blanc discoveries of 2008

2007 Crystallum Walker Bay Sauvignon Blanc 85 point

Boutique wine operation, hand crafted by brothers Andrew and Peter-Allan Finlayson, sons of Peter Finlayson of Bouchard Finlayon fame, the Cape most experience and most consistent pinot noir creator.

Now w ill they lived up to expectation and are they going to be one of the new label / wineries to watch?

Well judging from the maiden release Sauvignon Blanc made by Peter Allan, there Is indeed an element of seriousness in their venture and their maiden vintage 2007 from 100% Walker Bay fruit, of which only 4134 bottle were release, made in the Walker Bay region, so minimal carbon footprint here……

Very fine debut, regarding 2007 challenging Sauvignon vintage across all wards and district. I am convince it would have done more justice to the wine, was it been bottle under screw cap, as I believe the cork have contributed to the slight austerity style of the wine. Now until 2011. Very good expression of the Walker Bay terroir.

Tasting Note
“Asparagus, white pepper and gun flint, subtle aromas not overly expressive or should I say aggressive as a Sauvignon.
Crisp, racy with steely acidity, juicy gooseberries, has mid palate richness, (which is very interesting as 95 % of Cape Sauvignon does not have midpalate texture.......) and complexity, delicate, spritzy texture”.

A must try for anyone who take their Sauvignon Blanc seriously and well respected wine list should not be without as a listing decision.

Tasted in March 2008 – Miguel Chan

6 ways to enjoy the Crystallum Sauvignon Blanc:

1-Great on it’s own as an aperitif

2-Crumbed creamy goat cheese, with fresh green salad, julienne of grilled bell pepper medley, blanch asparagus tip.

3-Grilled Jacopever fillet, on a tartare of avocado and flash fry vine ripened cherry tomato.

4-Cantonese inspired wok stirred fried vegetable such as French beans, carrot, celery, bell pepper, bamboo shoot and spring onion with oyster sauce.

5-Yellowtail Carpaccio rolled in sundried tomato with rocket and celeriac salad drizzle with a light grapefruit dressing and chives.

6 – Grilled freshly caught White Steenbras from Hermanus lagoon, served with a fennel salad seasoned with freshly squeeze green lime and coarse black pepper.

Food suggestions above created by Tomato Catering

To know more about Crystallum wines, please visit their website or contact Peter Allan or Andrew below