Dry Sauvignon Blanc (<5g/l or up to 9g/l if TA <2g/l lower)

In the cellar The grapes were machine-harvested at 23.5 º Balling in the early morning hours, allowing the grapes to arrive cool in the cellar. After crushing and de-stemming, the grapes were given skin contact for 12 hours before pressing. The juice was fermented with DELTA yeast strain in stainless steel tank at 14-16º C. After fermentation, the wine was allowed to mature on the lees for a minimum of 3 months to gain extra complexity. The winemakers notes The nose is intense and complex with tropical fruit, gooseberry and passion fruit flavors and a hint of green fig. These distinctive aromas support a wonderfully balanced palate, presenting purity of ripe fruit. The palate weight of Maastricht Sauvignon Blanc is also a distinguishing factor, adding to the prestige of this variety synonymous with Durbanville Valley.