This Sauvignon Blanc has a crisp acidity with a bouquet of yellow summer fruit and herbs. It has a mineral core supporting pungent fruit and a blackcurrant finish. It, therefore, it would be a great accompaniment to dishes like triple baked goat’s cheese soufflé or fresh seafood salad with a mustard honey dressing smothered in fresh asparagus. Tertius Boshoff, winemaker
The Sauvignon Blanc is picked at three different times: a third at 18 Balling (greener flavours), a third at 20 Balling and a third at 23 Balling (more tropical flavours). These three harvests are fermented separately to create three tanks capturing all the characteristics this enchanting grape can offer. A very small production is made annually from one of South Africa’s oldest blocks of Sauvignon Blanc.
Vineyards: 40 year old bushvine Bottelary hills.
Natural settling and extremely low fermentation temperatures (10-12 degrees Celsius) with 5 different commercial yeast strains are essential to preserving the beautiful flavours this Queen of the Grapes can offer. The juice is put in French oak barrels and allowed to ferment slowly over a time of about 1 month. It is then left on the lees without batonage for a further 9 months in barrel. Time spent on lees: 9 Months in French oak barrels.
100% Sauvignon Blanc
Residual sugar: 2.3g/L
Alcohol: 13.4% TA 7.5g/L
Winemaker: Tertius Boshoff