Rietvallei Wine Estate > Sauvignon Blanc 2023
R120.00 per bottle

R720.00 per 6 bottle case

Sauvignon Blanc 2023

Sauvignon Blanc 2023

Winemaker's Video

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AWARDS & RATINGS

 

2022 VINTAGE:
2022 Winemag Sauvignon Blanc Report: 92 Points
2022 Tim Atkins SA Review: 91 Points

 

 

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 were planted in 1997 on a southeast facing slope in lime rich red Karoo soil.

WINEMAKING

The grapes were harvested by machine during the coldest time of the day between 02:00am and 10:00am. The Sauvignon Blanc grapes were picked at two stages of ripeness to capture the full spectrum of flavour profiles offered by this variety. The first part was picked ‘green’ at around 17 to 18°B, 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, was picked at optimum ripeness which varies from 21 to 23°B . In the cellar, skin contact was given for a couple of hours and then only the free-run juice was drained and allowed to cold-settle over several days. The clean juice was then racked and taken to the fermentation tanks.  Here a specially cultivated wine yeasts was inoculated and the fermentation temperature controlled at 12°C. After fermentation, which took more than three weeks, the wine was left on the fine lees for another three months.


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:    3.0 g/l
Alcohol:    12.04 %
Acidity:     7.3 g/l
PH:         3.16
VA:        0.57 g/l
Total Extract:     24.5 g/l
Total SO2:    133 mg/l
Free SO2:    40 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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