SBIG ANNOUNCES ITS “PICK OF THE PACK” FOR PROWEIN 2010

With the 2009 vintage hailed as one of the most outstanding in living memory, the Sauvignon Blanc Interest Group of South Africa (SBIG) is pleased to announce that it will be showing a range of top examples of this variety at Prowein in Dusseldorf, Germany, from 21 to 23 March 2010.  “It is an honour and a privilege for us that Wines of South Africa (WOSA) has once again asked us to present a theme tasting after the success of a similar table at Prowein two years ago” according to Erika Obermeyer, chairperson of the SBIG.

As in the past the SBIG table will be manned by Pieter de Waal, who has presented similar tastings at many other international shows over the past few years.  He states that: “the value of exposing top examples of South African Sauvignon Blanc at international shows is that visitors walk away with a new perspective on the quality and diversity that is the signature of our Sauvignon Blanc wines.  In the past decade we have seen more and more interest, especially because our wines offer such a wide range of flavours and styles, yet manage to have a golden thread of crisp fruit, minerality and balance running through them”.

According to Petra Mayer, WOSA’s representative in Germany, South African Sauvignon Blanc “offers the consumer a premium quality taste experience at a very competitive price seen in international terms.   The wines have the benefit of showing great balance and length with a core of intense fruit that lingers on the palate.  This is what consumers in Germany are looking for and we are confident that South African Sauvignon Blanc has a bright future ahead of it as more consumers get to taste and enjoy it”.

The SBIG has also been asked to do two presentations as part of the “Down To Earth” series of seminars at Prowein (http://www.down2earth-prowein.com/).  These presentations, entitled “Sense of Place”, will be showing the unique growing conditions that the Cape offer for the cultivation of world-class Sauvignon Blanc wines, whether it be a vineyard less than a kilometre from the ocean or one more than a kilometre above sea level.

The following wines have been selected as the “Pick of the Pack @ Prowein 2010”:

Boschendal 1685 Sauvignon Blanc 2009
Cederberg Sauvignon Blanc 2009
Constantia Glen Sauvignon Blanc 2009
D’Aria Sauvignon Blanc 2009
De Grendel Sauvignon Blanc 2009
Diemersdal Single Vineyard Sauvignon Blanc 2009
Durbanville Hills Rhinofields Sauvignon Blanc 2009
Fleur du Cap Unfiltered Sauvignon Blanc 2009
Fryers Cove Sauvignon Blanc 2009
Graham Beck Pheasant’s Run Sauvignon Blanc 2009
Iona Sauvignon Blanc 2009
Jordan Sauvignon Blanc 2009
Klein Constantia Sauvignon Blanc 2009
Lomond Pincushion Sauvignon Blanc 2009
Nederburg FIFA Sauvignon Blanc 2009
Neil Ellis Groenekloof Sauvignon Blanc 2009
Nitida Sauvignon Blanc 2009
Oak Valley Sauvignon Blanc 2009
Spier Private Collection Sauvignon Blanc 2009
Springfield Life from Stone Sauvignon Blanc 2009
Steenberg Reserve Sauvignon Blanc 2009
Tokara Reserve Collection Elgin Sauvignon Blanc 2009

For more information on Prowein, visit:  www.prowein.com
For more information on WOSA Germany, visit:  www.http://www.suedafrika-wein.de

ENDS

ISSUED BY:  The Sauvignon Blanc Interest Group of South Africa (SBIG)
Contact:  sbig@dW.co.za or 083 357 3864

Visiting on their Vespa’s

Posted by Ethene and David traveling the Winelands on their Vespa’s

For the full story go to http://vinyardventure.blogspot.com/

“Afterwards Pieter Ferreira (Mr Bubbles) invited us to Graham Beck’s Robertson cellar to sample the whole range of their Method Cap Classique sparkling wines. From the non-vintage Graham Beck Brut and Brut Rosé, via the vintage wines to the awesome Cuvée Clive, these are delicious examples of fine bubblies and it’s easy to see why more and more people are discovering the delights of drinking bubbles as everyday fare, rather than for celebrations only. Somehow we managed to pilot our Vespas back to the hotel, where we hear Pieter Ferreira is entertaining a French winemaker to a farewell dinner after he’s spent a vintage in the Cellar here.This could turn out to be a long, vinous evening.”