Last night for the very first time as an exclusive offering
during the South African Style Awards, at Southern Sun Hyde Park, not only were the 100 bottles
were especially air freighted for this special fashion and glamour event, but
it was also the first time the sea aged Sauvignon was offered and poured in Johannesburg.
Hamilton Russell Family Wines were the pioneer in South
Africa and the world’s first winery to start this sea aged project over 10
years ago, where small batches of their Southern Right Sauvignon Blanc were
sunk and left to aged in the cold Atlantic Ocean, in Hermanus harbour, at
around 11 metres deep, the 2010 vintage spent just over three and half years.
There are many benefits as well as complex changes inside
the wine due to factors such as under water pressure, which probably will be
around 3 bars at this depth, no lights, no vibration, no sound as well as a
constant temperature of around 12 degrees Celsius, seriously serene
environment.
Over the years, the bottles have accumulated tiny oysters,
barnacles, seaweed and other sea creatures have started growing and colonizing,
characterful indeed.
The colour was pale bright. Subtle nose, closer to top
quality Sancerre, than “Cats pee on Gooseberry bush” of New World Sauvignon,
the acidity fantastically integrated, crunchy, fresh and lively, there was a
sense of confidence in the overall offerings, complex indeed.
Thank you Hamilton Russell Family Wines for this great opportunity,
this generous offerings further highlights our innovations in beverage and
service delivery.
A must try wine, I still have a few bottles, please contact
me to arrange an appointment if you would like to taste.
Alcohol: NA (probably around 13% abv)
Origin: Walker Bay
Notes: lime | fleur de sel | iodine | mineral | spicy
Ideal drinking occasions: very special occasions
Serve with: seafood linguini or sashimi
Drink: now until 2016
