ORIGIN:
Swartland in the Western Cape where there is a lot of sunshine to harvest at optimal ripeness for maximum fruit.
CLIMATE:
Mediterranean - summers are warm and dry, while the winters are wet and cold with high average rainfall.
VINIFICATION:
The grapes were hand-harvested at optimal ripeness. They were then destemmed and crushed. The mash was cooled to 10°C and skin contact followed for 24 hours. Sulphur dioxide and ascorbic acid were added before skin contact took place. The average temperature during fermentation was 14-16°C. After fermentation, the wine was left on its lees for as long as possible. Protein and tartrate stabilisation took place before bottling
TASTING NOTES:
This Sauvignon Blanc has typical notes of green fig and asparagus supported by hints of melon and tropical fruit on the nose. With its fresh acidity, it has a crisp and lively finish.
Swartland in the Western Cape where there is a lot of sunshine to harvest at optimal ripeness for maximum fruit.
CLIMATE:
Mediterranean - summers are warm and dry, while the winters are wet and cold with high average rainfall.
VINIFICATION:
The grapes were hand-harvested at optimal ripeness. They were then destemmed and crushed. The mash was cooled to 10°C and skin contact followed for 24 hours. Sulphur dioxide and ascorbic acid were added before skin contact took place. The average temperature during fermentation was 14-16°C. After fermentation, the wine was left on its lees for as long as possible. Protein and tartrate stabilisation took place before bottling
TASTING NOTES:
This Sauvignon Blanc has typical notes of green fig and asparagus supported by hints of melon and tropical fruit on the nose. With its fresh acidity, it has a crisp and lively finish.