Rietvallei Wine Estate > Sauvignon Blanc 2022
R100.00 per bottle

R600.00 per case

Sauvignon Blanc 2022

Sauvignon Blanc 2022

Winemaker's Video

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AWARDS & RATINGS

2020 VINTAGE:
2021 Michelangelo International Wine & Spirits Awards: Gold
2020 Winemag Sauvignon Blanc Report: Top 10 Status

 

2019 VINTAGE:
2019 Veritas Wine Awards: Silver
2019 The Global Sauvignon Blanc Masters: Silver

 

2018 VINTAGE:
2018 Veritas Wine Awards: Silver

 

2017 VINTAGE:
2017 Veritas Wine Awards: Double Gold
2017 Tim Atkins SA Review: 89 point rating

 

2016 VINTAGE:
2017 National Wine Challenge: Double Silver
2017 The Global Sauvignon Blanc Masters: Silver
2017 Old Mutual Trophy Wine Show: Silver
2016 The Global Sauvignon Blanc Masters: Silver
2016 Veritas Wine Awards: Silver
2016 Michelangelo International Wine & Spirits Awards: Silver

 

2015 VINTAGE:
2015 The Global Sauvignon Blanc Masters: Silver

 

2014 VINTAGE:
2014 Veritas Wine Awards: Silver
2014 SA Terroir Wine Awards: Top Sauvignon Blanc Award
2014 International Wine & Spirit Competition: Silver

 

2012 VINTAGE
2012 Michelangelo International Wine & Spirits Awards: Gold

 

2011 VINTAGE:
2011 Veritas Wine Awards: Silver
2011 Winemag Sauvignon Blanc Report: Best Value Award


DESCRIPTION

VITICULTURE

The Sauvignon Blanc vines are planted on slopes facing southeast and are all trellised and under micro irrigation and were established from 1980 to 2008.

WINEMAKING

The grapes are harvested by machine at the coldest part of the day, which is from 02:00 – 10:00 am in the morning. The Sauvignon Blanc grapes are picked in various stages of ripeness to capture the full spectrum of flavour profiles offered by this varietal. The first part is picked “green” at 18 ºBalling (Brix), which enhances the grassy character of the wine and also brings a good natural acidity to the final blend. The second part, essential for the ripe fruity character, body and structure of the wine, is picked at optimum ripeness which various from 21 to 23 ºBalling. In the cellar, skin contact is given for 6 hours and then only the free-run juice is drained and allowed to cold settle for three days. The clean juice is then racked and taken to the fermentation tanks where different special cultivated wine yeasts are inoculated and the fermentation temperature controlled between 13-15 ºC. After fermentation, which takes about three weeks, the wine is left on the primary fermentation lease for at least three months before bottling.


THE WINEMAKER’S COMMENTS

The nose reveals vibrant fruit with expressive passion fruit and grapefruit, freshly cut grass and a touch of capsicum. These flavours follow through on the palate with flinty and mineral notes and allusions of ripe green figs. The acidity is well balanced and allows for a zesty, crisp and decidedly dry finish.


FOOD PAIRING & SERVING SUGGESTION

Pair with any seafood, especially just harvested oysters spiked with lemon and chilli. Serve chilled (7-10ºC).


WINE ANALYSIS

Residual Sugar:    2.8 g/l
Alcohol:    13.08 %
Acidity:     7.6 g/l
PH:         3.12
VA:        0.53 g/l
Total Extract:     23.2 g/l
Total SO2:    118 mg/l
Free SO2:    42 mg/l


PACKAGING DETAILS

Bottle volume: 750ml
Case size: 6 x 750ml
Pallet size: 90 x 6 x 750ml
Case weight: 7.67 kg
Closure: Stelvin (Screw-cap)


 

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