A second berry sorting by hand occurred on arrival at the cellar and
ensured that only the optimum quality grapes were crushed. All
cellar tactics and handling decisions were made to retain freshness
and emphasise the natural fruit quality and purity. All air contact
with the juice and wine was avoided by using inert gasses to preserve
the inherent fruit flavours. Fermentation took place in stainless
steel tanks at a controlled temperature of 16°C. Wine was left on the
primary lees after fermentation. Stirring of the lees happened weekly
for the first eight weeks, thereafter once monthly. This process, called
bâtonnage, ensures a rounded and soft structure on the mid-palate of
the wine and a rich, lingering finish.
Glistening pale gold with a vibrant green hue.
On the nose: An expressive aromatic nose with generous white
asparagus, Tahiti lime, fleshy peach, Cape gooseberry and lemon
Palate: Limey, chalky characteristics carry through to a broad yet
intricate palate detailed by a distinct minerality and riveting freshness
on a lingering zesty finish.
This Sauvignon Blanc is sourced from the highest vineyard in Elgin on
a mountain plateau 500m above sea level only 18km away from the
cool Atlantic Ocean. The vineyard, located on well-drained Bokkeveld
shale soils, is one of the latest ripening sites in the Cape. Grapes were
harvested by hand at an average 21.9°B, with bunch selection done
in the vineyard and cool transportation in small bins to preserve the
integrity of the fruit.
This Sauvignon Blanc will stand the test of time.
Drink now, or enjoy the intriguing, complex ageing for another five to
100% Sauvignon Blanc
|Residual Sugar||4.5 g/ℓ|
|Total Acid||6 g/ℓ|