Winery StonebergReserve Sémillon - Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Reserve Sémillon - Sauvignon Blanc
Pairings that work perfectly with Reserve Sémillon - Sauvignon Blanc
Original food and wine pairings with Reserve Sémillon - Sauvignon Blanc
The Reserve Sémillon - Sauvignon Blanc of Winery Stoneberg matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of skate with capers, lamb with okra sauce or traditional pastry flan.
Details and technical informations about Winery Stoneberg's Reserve Sémillon - Sauvignon Blanc.
Discover the grape variety: Valensi
Light, simply fruity reds with a pale ruby colour, soft tannins and a light palate with moderate acidity, featuring understated aromas of red fruits. Discreet Provençal profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value; it bears witness to the pre-phylloxera ampelographic diversity of southern France and is among the patrimonial varieties under study. Rare French black variety, once grown in Provence.
Last vintages of this wine
The best vintages of Reserve Sémillon - Sauvignon Blanc from Winery Stoneberg are 0, 2014
Informations about the Winery Stoneberg
The Winery Stoneberg is one of of the world's greatest estates. It offers 7 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
