TASTING NOTES
Colour: Brilliant green.
Bouquet: Herbaceous varietal aromas in combination with lovely tropical notes.
Palate: Flavours of gooseberry, passion fruit, peach and green pepper combine beautifully, resulting in a complex wine. Its generous palate is refined by a well harmonised fruit/acid balance.
IN THE VINEYARD
Viticulturist: Drikus Heyns
The grapes were sourced from vineyards in the Durbanville, Stellenbosch, Paarl and Darling areas. The grapes grow in Clovelly, Hutton, Tukulu and Oakleaf soils at between 100m and 150m above sea level. The vineyards were planted between 1980 and 1999. Grafted onto nematode resistant rootstock Richter 99 and 101-14, the vines received supplementary irrigation from a micro irrigation system while some vineyards grow under dryland conditions.
THE HARVEST
The grapes were harvested by hand and machine at between 22° and 24° Balling from February to mid-March.
IN THE CELLAR
They were crushed and then cool-fermented in temperature-controlled stainless steel tanks for two weeks at 13°C. No skin contact was allowed and only the free-run juice was used. The wine was left on the lees for just over 3 months before blending. The wine was prepared very reductively and finings and filtrations were kept to a minimum in order to preserve the varietal flavours of the wine.
BLEND INFORMATION
100% Sauvignon Blanc
FOOD SUGGESTIONS
The winemaker suggests serving this wine with seafood, creamy fish, chicken or veal.
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