Wine of Origin: Western Cape
Blend: 100% Sauvignon Blanc
Barrel Ageing: none
Maturation: Up to 7 years from date of vintage
The grapes were harvested, crushed and pressed. After this the must was cold settled for two days and racked before being inoculated with a variety of selected yeast cultures. The wine was fermented cold at 12 – 16°C and given extended lees contact. Reductive winemaking techniques were applied to preserve the fruit character throughout blending and bottling.
Serve at 12 – 15°C. Versatile at the table served with summer salads, or char-grilled artichokes; oysters; grilled line fish and shellfish; calamari; smoked salmon; seafood paella; chicken à la king; and oven baked goat’s milk cheese
The style is rich, with good mid-palate weight, ripe fruit flavours yet not forsaking freshness and mineral elements.