RS: 2.14 g/l
TA: 7.17 g/l
Lime, lemongrass and white pear in perfect combination with aromas of Cape gooseberry, passion fruit and grape fruit, offers great complexity to this zesty version of our Sauvignon blanc.
Soil: Decomposed Granite (Hutton, Clovelly Soils)
Rootstock: Richter 99
Orientation: South West Facing
Altitude: 110-160m above sea level
Winemaking Report 2016
Harvest was the driest in over a century. Extremely challenging, especially for white varieties. With very little rain throughout the season irrigation management was of utmost importance. Crop levels were lower than 2015 at 6.75 tons/ha and the natural acidity had to be monitored carefully. The grapes were handharvested early in the morning and stored in the cold-room overnight. Grapes were then destemmed and handled reductively as is the best way for Sauvignon Blanc with the use of CO2 and dry ice. Extraction was at 615L/ton and pressing of the grapes was done very gently. Fermentation was initiated with VL3. The wine was left post fermentation on the lees for 2 months. Wine was protein and tartrate stabilized before being bottled in July 2016.
Enjoy right now or age up to 3-4 years. Bottled with a DIAM (taint-free) cork closure, in order to ensure a flawless aging capacity. Ideal serving temperature between 12-14°C/54-58°F.
Oysters, sushi, sashimi, light grilled seafood with olive oil, fresh green salads, avocado, tomato, parsley, thyme, goats’ cheeses.