2024 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.9 g/L
pH 3.05
Total Acidity 6.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Tukulu- decomposed sandstone, Decomposed shale
Elevation 600.0 meters
Harvest Dates 28 February 2024 - 11 March 2024
Fermentation Vessels Stainless Steel
Lees Aging 3 months
Production Details Hand-harvested at optimum ripeness, the fruit was de-stemmed and crushed, followed by 4 to 16 hours of skin contact. The free-run juice settled for 2 to 6 days before being racked into stainless steel tanks for cool fermentation. The wine spent 3 to 5 months on its fine lees, developing texture and mouthfeel, before being blended and bottled.
Tasting Notes
Nose: tropical fruits, guava, kiwi, fig, flint, white pepper
Palate: grapefruit, citrus, tropical fruits, kiwi, fig, flint, white pepper
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.7 g/L
pH 3.07
Total Acidity 7.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Decomposed shale
Elevation 600.0 meters
Harvest Dates March 8-16, 2023
Fermentation Vessels Stainless Steel
Maceration 2 days
Lees Aging 3 months
Production Details The grapes were hand-picked in the early morning at their optimum ripeness levels and transported to the cellar in refrigerated trucks. To maximise flavour extraction, all of the fruit was de-stemmed, crushed, and given some skin contact. After settling for two days, the free-run juice was fermented separately in stainless steel tanks. The wine spent 3 to 5 months on the lees to develop a full, well-rounded palate before being blended and bottled.
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.2 g/L
pH 3.03
Total Acidity 7.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Tukulu, Decomposed shale
Elevation 600.0 meters
Harvest Dates March 7-16, 2022
Fermentation Vessels Stainless Steel
Maceration 1 days
Lees Aging 3 months
Production Details Grapes were harvested by hand in the early morning at optimum ripeness levels and transported to the cellar in refrigerated trucks. The fruit was de-stemmed and crushed before an overnight skin contact period. The free run juice was settled for 2 days, then fermented separately in stainless steel tanks. The wine spent 3-4 months on the lees before being blended and bottled.
Tasting Notes
nettle, pea pod, granadilla, crisp, tangy, succulent, grapefruit, lemon skin, pea nuance, vivid acidity, smoky lees, minerality, river pebble, slate
Food Pairing Saldanha Bay mussels in wine, garlic, herbs and cream, crusty bread
Critics Ratings James Suckling: 91
James Suckling91
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 4.1 g/L
pH 3.17
Total Acidity 7.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Tukulu, Decomposed shale
Elevation 600.0 meters
Harvest Dates March 3, 2021-March 17, 2021
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 1 days
Lees Aging 4 months
Production Details The grapes were harvested by hand in the early morning at optimum ripeness levels, and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. The free run juice was settled for 2 days, then fermented separately in stainless steel tanks. The wine spent 4 months on the lees before being blended and bottled.
Tasting Notes
flinty, gravel, granadilla, grapefruit, lemon, slate, mineral
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.5 g/L
pH 3.23
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Tukulu, Decomposed shale
Elevation 600.0 meters
Harvest Dates March 4, 2020 - April 6, 2020
Fermentation Vessels Stainless Steel
Maceration 1 days
Lees Aging 8 months
Production Details The grapes were harvested by hand at the optimum level of ripeness. Individual parcels contribute to flavours ranging from grassy, green peppers to riper tropical fruits. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before Overnight skin contact period allowed for the maximum extraction of flavour. The free run juice was settled and fermented separately in stainless steel tanks. The wine spent 8 months on the lees before being blended and bottled.
Tasting Notes
flinty, herbaceous, snapped green bean, grapefruit zest, gravelly elements, zippy acidity, lemon zest, pea shoot
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 4.5 g/L
pH 3.14
Total Acidity 7.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Tukulu, Decomposed shale
Elevation 600.0 meters
Harvest Dates February 20-21, 2019
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 1 days
Lees Aging 7 months
Production Details The grapes were harvested by hand at optimum ripeness levels, with each parcel contributing flavours ranging from grassy, green peppers to riper tropical fruits. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. Each parcel’s free run juice was settled and fermented separately in stainless steel tanks, and the wine spent 7 months on the lees before being blended and bottled.
2018 Technical Specifications
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Decomposed shale (greywacke), Quartz
Elevation 600.0 meters
Harvest Dates March 5-7, 2018
Fermentation Vessels Stainless Steel
Maceration 1 days
Lees Aging 6 months
Bottling Date October
Production Details Three different parcels were picked at intervals, each contributing a range of flavours from grassy, green peppers to passion fruit, melon and gooseberries. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. Each parcel’s free-run juice was settled and fermented separately in stainless steel tanks with selected yeast strains. The wine spent 6 months on the lees before being bottled in October.
Tasting Notes
granadilla, grapefruit zest, peach blossom, tangy, tropical, stone fruit, citrus, yuzu
2017 Technical Specifications
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Tukulu, Decomposed shale (greywacke)
Elevation 600.0 meters
Harvest Dates February 27, 2017 - March 02, 2017
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 1 days
Lees Aging 6 months
Bottling Date October
Production Details Altima is situated in Elandskloof, an isolated valley north of Villiersdorp which is 5km wide and is surrounded by a steep mountain range that rises 1km from the valley floor. The steep topography causes the valley to receive less direct sunlight due to the overshadowing mountains, which together with the elevation of 600 to 800m equates to a very cool climate for the valley. This unique terroir produces wines with a high natural acidity and upfront aromas. Grapes are harvested much later than other sites in the Western Cape, with harvest usually starting early in March. The vineyards produce an intense Sauvignon blanc with a fresh expression of gooseberry, citrus and freshly cut grass. Although the drought conditions persisted, ideal weather conditions throughout the growing season and harvest resulted in healthy fruit and small berries with great flavours and exceptional acids. Three different parcels were picked at intervals, each contributing a range of flavours from grassy, green peppers to passion fruit, melon and gooseberries. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. Each parcel’s free-run juice was settled and fermented separately in stainless steel tanks with selected cultured yeast strains. The wine spent 6 months on the lees before being bottled in October.
Tasting Notes
granadilla, gooseberry, grapefruit, lime zest, flint, stonefruit, elderflower
2016 Technical Specifications
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Tukulu, Decomposed shale (grouwrakke)
Elevation 600.0 meters
Harvest Dates February 25, 2016 - March 3, 2016
Fermentation Vessels Stainless Steel
Maceration 1 days
Production Details Altima is situated in Elandskloof, an isolated valley north of Villiersdorp which is 5km wide and is surrounded by a steep mountain range that rises 1km from the valley floor. The steep topography causes the valley to receive less direct sunlight due to the overshadowing mountains, which together with the elevation of 600 to 800m this equates to a very cool climate for the valley. This unique terroir produces wines with a high natural acidity and upfront aromas. Grapes are harvested much later than other sites in the Western Cape, with harvest usually starting early in March. The vineyards produce an intense Sauvignon Blanc with a fresh expression of gooseberry, citrus and freshly cut grass. Warmer, drier conditions than usual between March and November with below average rainfall. Acid levels were slightly lower due to the warmer conditions. The vineyards again delivered fruit of exceptional purity and flavour, so unique to this site. Three different parcels were picked at intervals, each contributing a range of flavours from grassy, green peppers to passion fruit, melon and gooseberries. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. Each parcel’s free run juice was settled and fermented separately in stainless steel tanks with selected cultured yeast strains. The wine was carefully blended and allowed to spend time in contact with the lees before being bottled.
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert