A Pair of Golds for Durbanville Hills

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Durbanville Hills was once again recognised with two Gold awards at the country’s most prestigious wine and brandy competition, Veritas 2017, which took place earlier this month. The award-wining wines comprised the 2016 Rhinofields Chardonnay, as well as the brand’s premium 2014 Blanc de Blancs Méthode Cap Classique (MCC).

The judging system for Veritas has been described as one of the most thorough in the industry. All the judges are required to have a wine judging certificate from the University of Stellenbosch, a Cape Wine Masters Diploma or a similar accreditation. As the longest running and biggest competition in South Africa, these awards are backed by a stringent judging system.

Cellar Master, Martin Moore, says that it is always a great honour to be recognised by such a prestigious and credible competition. “With a judging panel filled with industry leaders including winemakers, distillers, researchers, academics and merchants, we really are appreciative of these awards as they confirm the hard work put in by our winemakers to produce quality wines for our consumers.”

Moore explains that the grapes for the 2016 Rhinofields Chardonnay were sourced from vineyards located mostly in the lower Durbanville foothills on the southern slopes, some 250 metres above sea level and grown in dark red soils which gives the wine a mouth-filling taste with a minerality, citrus finish. “Boasting a pale straw colour with a light green hue, wine-lovers can expect to enjoy aromas of yellow citrus, stone fruit, orange blossom and a hint of sweet oak. This wine is best enjoyed with either a Chinese-style deep-fried pork, macaroni and cheese, nut-crusted chicken or prawns served with cashews and selection of button, shiitake and oyster mushrooms fried with butter, garlic and onion.”

He goes on to say that the MCC, on the other hand, is one of the winery’s flagship offerings, made from 100% Chardonnay grapes which were handpicked at the end of January to avoid overly fruity characteristics. “On the nose, guests can expect to enjoy a mélange of citrus and honey blossoms aromas, rounded off with yeasty biscuits and hints of toasty notes. On the palate, they will experience an abundance of citrus, lime and grapefruit, which is well supported by a natural crisp acidity and a mouth wateringly creamy texture with an enticing linger.”

On what to pair with these delicious bubbles, Moore says fresh oysters and a selection of cheeses such as goat’s milk, parmesan, feta and Roquefort remain some of his favourite choices. 

For more information, visit durbanvillehills.co.za.