2024 Technical Specifications
Alcohol 13.5%
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window 3 years
Region Breedekloof
Soil Combination of slightly rocky, Sandy, And clay soil
Brix at Harvest 23.0°
Sites Single Vineyard - Block no. 20, planted 1985
Vine Age 35 years, planted 1985
Fermentation Vessels Stainless Steel, Oak Barrel
Maceration 1 days
Oak Aging 3.3 months (100 days)
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Second Fill Oak50%
Oak Types French Oak
Closure Cork
Production Details Hand-picked at 22.5-23.5° Balling. Transported in dry ice to prevent oxidation. 24-hour skin contact for flavor extraction. Cryo-concentration: Free-run juice kept at -4°C to freeze out excess water. Fermentation in combination of new French oak barrels and stainless steel tanks. 100 days maturation on fermentation lees in barrel. Protein and cold-stabilized before bottling.
Certifications Fairtrade
Tasting Notes
Nose: citrus, herbs, cape gooseberries, kiwi, guava, wood
Palate: tropical, intense, complex
Food Pairing cape salmon with citrus gremolata and asparagus tempura, goat cheese soufflé, summer salad of heirloom tomato, cling peaches, and burrata, roasted butternut with fennel and fried sage
Vintages
2020 Technical Specifications
Alcohol 13.5%
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window within 3 years of bottling
Region Breedekloof
Soil Slightly rocky, Sandy, And clay soil
Sites Single vineyard Block no. 20 (2.8 ha)
Vine Age 35-year-old vines
Fermentation Vessels Oak Barrel, Stainless Steel
Maceration 1 days
Lees Aging 3.3 months (100 days)
Oak Types French Oak
Closure Cork
Production Details Grapes are hand-picked at optimum ripeness between 22.5 – 23.5° Balling. Once picked, they are transported to the cellar in layers of dry ice to protect the juice from contact with oxygen. After crushing and de-stemming, the juice is kept on the skins for 24 hours to allow maximum flavour extraction. Free-run juice is then kept at minus 4 degrees Celsius to freeze-out excess water and boost flavours. Fermentation occurs in a combination of new French-oak barrels and stainless tanks. 100 Days of maturation on the fermentation lees in barrel lead to further flavour development. Wine undergoes protein- and cold stabilization before bottling.
Tasting Notes
citrus, herbs, Cape gooseberries, kiwi, guava, wood nuances
Food Pairing Cape salmon, citrus gremolata, asparagus tempura, goat cheese soufflé, summer salad, heirloom tomato, cling peaches, burrata, roasted butternut, fennel, fried sage
Producer Information
Website
Address
R101 (just off the N1), Rawsonville 6845, South Africa
Phone
+27 (0)23 349 1601
Email
Owner
DTK Wines (Cooperative)
Cellarmaster
Shawn Thomson