Resonance is a blend we aspire to see establish itself as a white wine naturally suited to our maritime appellation. It is predominantly sourced from a single vineyard and grown in quartz and sandstone soil. We found only one site on the Newton Johnson property that we believed suitable to plant Sauvignon Blanc which could rival other vineyards that we had farmed before. These are usually found on the high slopes where the bedrock has eroded by gravitational force to form this type of soil. We farm this parcel organically, gaining experience for future integration in our approach to farming. Texture is of prime importance in our whites and Semillon fermented with indigenous yeasts in new oak barrels provided us with a component that forms the broader framework of the blend. Our intention is to produce a wine that is pure, finely textured, not overtly oaky, with the accessibility that Sauvignon delivers.
Location & Climate
The Upper Hemel-en-Aarde Valley ranges from 4 to 8 km in proximity to the Atlantic Ocean. The climate is cool and temperate, where parallel mountain ranges channel the southerly oceangoing winds through the appellation during the summer. These winds in turn breathe regular sea mists and overcast conditions, moderating the temperatures in the valley. The average high temperature during the summer taken from the preceding 5 vintages is 24.8ºC. Correspondingly, the winter maintains around the mean average of 13.6ºC. The annual rainfall is 820 mm, with 50% falling in the winter months. The appellation has fine, gravelly soils of decomposed granite origin, rendering various expanses and depth of clay in the subsoil.
Wine of Origin Cape South Coast
80% Upper Hemel-en-Aarde Valley
80% Sauvignon Blanc 20% Semillon
Sandstone and coarse fragments of quartz
West Upper Hemel-en-Aarde Valley
Trellising System: 7-wire Vertical Shoot Positioning (VSP) with movable wires
Age of Vines: 12 years
Vines per Ha: 3 333
Average Yield: 6.4 tons/Ha (45 hl/Ha)
Analysis: Alcohol by volume 13.42 % Total Acidity 6.5 g/l pH 3.31 Residual sugar 2.8 g/l
All our fruit is harvested by hand and lightly packed into crates with large surface areas (13 kg). The day’s harvest is cooled down overnight to 8ºC in the winery’s refrigeration room. The grape bunches are handsorted on a conveyor, destemmed and crushed into stainless steel tanks where, after a few hours, the juice is allowed to drain into lower tanks for settling. All transfers of grape must and juice are made by gravity to preserve the structure and integrity of the wine. The juice is settled clear over a couple of days and racked for fermentation which is maintained at around 12ºC until the wine is dry (16 to 20 days). 20% of the blend includes Semillon that has been fermented by indigenous yeasts and matured for 3 months in new oak barriques (228 L barrels). Bâtonnage (lees stirring) is fortnightly applied to the wine during maturation.