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R780.00 per 6 bottle case
Sauvignon Blanc 2024
Sauvignon Blanc 2024
AWARDS & RATINGS
2023 VINTAGE:
2024 National Wine Challenge: Double Gold
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: 2.0 g/l
Alcohol: 12.63 %
Acidity: 8.8 g/l
PH: 3.16
VA: 0.57 g/l
Total Extract: 25.4 g/l
Total SO2: 25.1 mg/l
Free SO2: 54 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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