The wine is ideal for Springbok loin Beef Wellington with a berry jus and glazed vegetables.
The grapes were sourced from selected vineyards in the Darling area on the West Coast of RSA. Picked at optimal ripeness to ensure the freshness that Sauvignon is renowned for. Some skin contact and lees rubbing of 4 days was done at 3°C to extract the delicate fruit flavours. The juice was racked and inoculated with yeast and cold fermented in tank until dry. 25 % of the wine was also fermented in older 400 l barrels to add complexity and depth of flavour. The wine was aged on the lees for 2 months before racking and sulphuring to ensure a silky aftertaste. Another 3 months of lees aging was done prior to bottling.
Blend percentage:
95% Sauvignon Blanc, 4% Semillon
Food pairing:
Light vegetarian pasta with fresh Allée Bleue Herbs. Scallops in a fresh citrus jus topped with marinated orange peel.