This fresh and lively sauvignon blanc expresses tropical fruit with an alcohol of just 12%! Our vineyards cover two contrasting soil types that help lend to the complexity of this wine; The orange “koffieklip” soils lend richness and texture while the white lime rich clay soils lend tension and a savoury notes.
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
Type: Hand picked
Date: 16 Feb 2017
Yield: 8 tons /ha
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.
Residual Sugar: 1.9 g/L
Total Acid: 7.4 g/L
Free S02: 0mg/L