WHAT’S not to like about Douglas Green Chardonnay 2017? Maybe that you can’t buy it from the cellar while on the Wellington wine route, only from a supermarket. Or perhaps that there’s no reference on the label to where the grapes come from: ‘Western Cape’ isn’t helpful; WO Robertson is a nice-to-know. Otherwise all good: latest of the good reviews from the cognoscente here, judging ‘blind’.

According to Douglas Green Bellingham, the wine consists of both an unoaked and lightly oaked component and was left on the fine lees (spent yeast) for an extended period to gain extra character and complexity before being bottled. “Tropical pineapple and honey melon aromas” that persist onto the palate, combined with “refreshing lemon-lime citrus notes.” Should age well, developing more honeyed richness over the next few years, although it’s recommended that the wine be enjoyed in its youth. Suggested food pairings: full-flavoured firm fish with herb or creamy sauces, pan-fried veal picatta, roast chicken or creamy pasta dishes. Alc 14, R/S 5.7, TA 6.3, pH 3.5. More here.

This is a case of delivering beyond expectation. Many would regard it as an easy-drinking quaffer. You don’t expect gold medal stuff at R52 to R59 a bottle. And this isn’t the first time! Could have some fun at the supper table or at the next braai, asking guests to guess what brand they think it is, this Classified wine from DGB.