South Africa, Cape Town
Sauvignon Blanc
The wine has a delicate, pale straw colour with a slight green edge. It displays an aromatic kaleidoscope, rich with perfumed lime, white pear, passion fruit and lemon thyme. The aromas prevail on the palate with added Granny Smith apples, lemongrass and nettle. The palate is perfectly balanced by a steely mineral zest and enjoyable long finish.
Description
Lemon-green in colour with a clean nose displaying aromas of green apple, Cape gooseberry, lemon rind and fresh thyme. The palate is light-bodied with a pronounced flavour intensity of fresh Granny Smith and lemongrass, underpinned by a lengthy finish.
The lively acidity of the wine makes it an ideal companion to pan-fried calamari tubes with lemon and herbs, a crab and artichoke salad, or, an asparagus lemon thyme and goats’ milk cheese tart.
Ready to enjoy now, but with an ageing potential of 3 to 4 years to allow for a richer wine with well-integrated acidity.
Awards
90 pts Tim Atkin
Gold Michelangelo International Wine and Spirits
Tasting Notes
Certificates
Alcohol
13.5%
Analytical data
dry
{0} g/l residual sugar
{0} g/l acidity
Vinification
Using analysis, phenolic ripeness and flavour compositions, grapes were handpicked in batches over a three-week period. When crushed, the grapes delivered a recovery of 630 litres per ton. Following 6 hours skin contact, the juice was settled, racked and inoculated to ferment in tank at 14°C for 22 days. 80 days’ lees contact improved the wine’s flavour and body, followed by protein stabilisation, cold stabilisation, blending and bottling.
Vineyard: Durbanville
Wine of Origin Cape Town, South Africa
Soil Type
Soil:Shale Aspect: Western Altitude: 200m above sea level Climate:Cool Atlantic
Viticulture
Vine age: 10-12 years Grape Varieties: Sauvignon Blanc/Semillon Vine density: 2220/ha Pruning training etc: VSP/Perold
Food Pairing
A deliciously accessible, tropically driven wine to be enjoyed on its own on a balmy summer’s day, or delectably paired with fresh green salads, creamy goat’s cheese, tangy snoek paté and oysters.
