Stanford Hills Sauvignon Blanc 2017
| Vineyard Information | |
| Cultivar | 100% Sauvignon Blanc |
| Region | Walker Bay |
| Appellation | Stanford Foothills |
| 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 | 16th February 2017 |
| Yield | 8 tons /ha |
| Wine Making | |
| Wine Maker | Peter Kastner |
| Consultant | Neil Patterson |
| Grapes were picked early morning, destemmed, crushed, pressed and allowed to settle for 24 hours. Fermentation occurred with selected yeast strains at 12-18°C. 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 12°C. Cold stabilised and filtered. No added acid, sugar, etc. | |
| Wine Makers Remarks | |
| Colour | Pale Straw |
| Nose | Tropical fruits, lychee and grapefruit, golden delicious apples with citrus blossoms |
| Palate | Soft fresh entry with tropical fruit following from the nose. great texture to finish with lingering citrus notes. |
| Analysis | |
| Alcohol | 12.92% |
| Residual Sugar | 1.9 g/l |
| Total Acid | 7.4 g/l |
| Free S02 | 0 mg/l |
| pH | 3.23 |
