Richard's The Cutler Sauvignon Blanc Semillon 2016
About the wine
Richard calls this his 'Sauvignon for grown ups'
- I call this my Sauvignon for grown ups! I wanted to make a more dramatic blend that brings Semillon into the spotlight. Although still Sauvignon-led, it's a step towards the style of Bordeaux white blends - it's a refreshing change from straight Sauvignon Blanc.
- Like all the wines I make for Angels, this wouldn't be possible without your funding. However this wine has an extra dimension... discussions with Angels on the Naked site helped the concept for this wine to evolve. An absolute victory for having direct input and feedback without any gatekeepers!
- On the nose there's a combination of lemon, white flowers and grapefruit with a lovely mineral edge. On the palate there's tongue-tingling lemon zest and grassy notes coupled with apricot and honeysuckle. It has a lively acidity balanced by a lovely richness and a long edifying finish. I hope you enjoy it!
Richard, Winemaker
Best before
Drink now until 2022
Serving advice
Serve lightly chilled at 12-14ºC. It doesn't really need decanting but remember not to serve it too chilled.
Food match
Its fresh, citrus profile and mineral texture makes it perfect with seafood dishes, fish and spring vegetables. I tend to enjoy it with tuna sashimi with a delicate lime and ginger or Asian dipping sauce; Oysters (Walvis Bay here are fab); asparagus and peas in a pasta primavera work well or goats cheese, white asparagus and chorizo (lightly spiced) pizza (our local has this one!). Alternatively, I have had them in Australia with fried soft-shelled crab and razor clams - completely delcious!
Contains sulphites
Wine profile
Meet the winemaker - Richard Kershaw
- He's a tip-off from Rod and Richard proved he is seriously wine savvy when he became a Master of Wine. Not bad for a man from Sheffield!
- Angel funding gave Richard the jump his one-man business needed, allowing him to tap into South Africa's huge potential to make spectacular wines without hiking up the price.
- Unlike the show-off wineries in South Africa, Richard dreams of owning a shed to make wine in. So you're not paying for fancy cellar doors, marble floors, and Michelin-starred restaurants. Just raw winemaking talent, great grapes, and a shed.
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