This wine consists of only one cultivar, Sauvignon Blanc. The grapes were handpicked and grapes were selected out of our best block of Sauvignon Blanc. The grapes came in at 23 Balling, were de-stemmed and pressed.
The juice was inoculated with a yeast strain and fermentation took place for a period of 18 days at a temperature of 14 Celsius. After fermentation, the wine was kept on its lees for a period of 5 months before it was prepared for bottling.
CELLAR MASTER COMMENT
This wine displays characteristics that you will find in a typical Stellenbosch Sauvignon Blanc. Aromas of peach, pineapple, grapefruit and green melon dominate the nose and follow through to the pallet with crisp citrus and tropical fruits.
Flavours of peach and pineapple skin.
Enjoy with seafood dishes, Asian food, poultry dishes, and fresh salads.
Best enjoyed at 10 – 16 degrees Celsius.