The Family Range
Sauvignon Blanc
We’re not sure what relaxes us more: cracking open a bottle of Sauvignon Blanc, the clinking of ice as it hits the glass or the first crisp sip. Made for outdoor adventures and end-of-day unwinders.
Sauvignon Blanc
2024
Alcohol: 13.16%
Total Acidity: 6.2g/ℓ
Residual Sugar: 3.4g/ℓ
pH: 3.43
Tasting Notes
Green apple, freshly cut grass and lime aromatics interplay with punchy tropical fruit and fresh figs. Fresh and vibrant, with a brisk acidity that makes for a mouth-watering, dry finish.
100% Sauvignon Blanc
Vines planted on a cooler slope, in weathered granite type soil. Yield of 10 tons per hectare.
This wine is made reductively and harvested during early hours of the morning. Destemmed and crushed into the press allowing 8–10 hours of skin contact. The wine is inoculated with specially selected yeasts to promote and preserve varietal characters until bottling.
3-5 years
Green apple, freshly cut grass and lime aromatics interplay with punchy tropical fruit and fresh figs. Fresh and vibrant, with a brisk acidity that makes for a mouth-watering, dry finish.
served with a fresh herb salad
Marinade:
1/2 cup mayonnaise
1/3 cup buttermilk
1/2 cup fresh chives, chopped
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh mint leaves
2 tbsp fresh tarragon, chopped
1 tsp red chili flakes
1 tbsp champagne vinegar
2 tsp capers
2 garlic cloves, minced
kosher salt and freshly ground black pepper to taste
Chicken skewers:
1kg skinless chicken thighs, fat removed, cut into 2-5cm pieces
bamboo skewers, soaked overnight in water
Place all marinade ingredients in a blender. Blend or pulse until smooth, about 45 seconds. Set aside.
Place the chicken in a large Ziploc bag or bowl and pour half of the marinade over the chicken, leaving the rest for dipping. Marinade for at least 2 hours or overnight in the fridge.
Light the braai. Fill each skewer with chicken, making sure to pack the meat tightly, leaving 5-7cm exposed at one end for easier handling. Place chicken skewers in a single layer on the braai grid and cook for about 5 minutes on each side until juicy but cooked.
Lay the skewers over a bed of hummus or labneh and drizzle with marinade and olive oil. Season with zaatar, Maldon salt, pomegranate seeds and top with a fresh herb salad.
*Marinade for at least 2 hours or overnight in the fridge.
