Our Wines
Jacksons Sauvignon Blanc 2010
Vineyard Information
Cultivar: 100% Sauvignon Blanc
Region: Walker Bay
Appelation: Stanford
Irrigation: Complimentary Drip
Trellis System: Vertical Shoot Positioning. Double Perold.
Soil: Mixed Duplex Clay soils
Climate: Cool with winter rainfall
Harvest Information
Type: Hand picked
Date: 3rd March 2010
Yield: 4 tons /ha
Wine making:
Wine Maker: Kobie Viljoen
Grapes were picked early morning, destemmed, crushed, pressed and allowed to settle for 24 hours (no skin contact). Frementation occurred with selected yeast strains at 12-18ºC. The wine was kept on the lees for 1 month, after which it was racked off the gross lees, sulphured up and left on fine lees until blending. Before bottling, the wine was kept in stainless steel tanks at below 12ºC. Cold stabilised and filtered. No added acid, sugar, etc.
Wine Maker’s Remarks
Colour: Fresh light green hues
Nose: Medly of tropical fruit, gooseberries, passion fruit, paw-paw and citrus
Palate: Fresh entry, followed by sweet green apples, asparagus with flinty tones, leading to a clean grapefruit finish
Analysis
Alcohol: 11.85%
Residual Sugar: 1.8g/l
Total Acid: 6.6g/l
Free SO2: 38mg/l
pH: 3.05