Technical Specifications
Alcohol 13.5%
Residual Sugar 2.8 g/L
pH 3.4
Total Acidity 6.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Cape Agulhas
Soil Sandstone, Shale, Granite; sandy, Gravelly, Highly weathered soils with a clay substructure
Elevation 50.0 meters
Orientation South-Facing
Brix at Harvest 22.0°
Sites Estate blend created from various vineyard blocks on different soil types.
Lees Aging 1.4 months (42 days)
Production Details The vineyard on each soil type is harvested at optimum ripeness and is vinified separately. The grapes were harvested by hand at 22˚ to 24˚ Balling and handled reductively. The juice was cold-fermented between 13˚ C and 15˚ C to preserve the natural grape flavours. The wine was left on the lees for six weeks before being racked. The estate blend was then created using elements from various blocks to ensure that the result is greater than the sum of the parts and over-delivers in every aspect.
Tasting Notes
Nose: tropical fruit, passion fruit, white pear, blackcurrant
Palate: white stone fruit, citrus, Agulhas minerality, fresh acidity, long lingering aftertaste
Critics Ratings Gilbert & Gaillard: Double Gold
Gilbert & GaillardDouble Gold
Platter's4 stars
FNB Top 10 SA Sauvignon Blanc2019
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)28 388 0095
Email
Owner
Geoff McIver and David Mostert