Dry Sauvignon Blanc (<5g/l or up to 9g/l if TA <2g/l lower) () Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2022 and older
Grapes are hand-picked at optimum ripeness between 22.5– 3.5° Balling,
depending on the temperature and soil conditions of the specific season.
Once the grapes have been picked, they are transported to the cellar in layers
of dry ice to protect the juice from contact with oxygen. After crushing and
de-stemming the juice is kept on the skins for 24 hours to allow maximum
flavour extraction. Free-run juice is then kept at minus 4 degrees Celsius to
freeze-out excess water and boost flavours. Fermentation occurs in a
combination of new French-oak barrels and stainless tanks. 100 Days of
maturation on the fermentation lees in barrel lead to further flavour
development. Wine undergoes protein- and cold stabilization before bottling.
Set the mood with crisp table linen, Cape salmon, citrus gremolata and
asparagus tempura. This Sauvignon Blanc from 35-year old vines plays
off goat cheese soufflé’s creaminess. It calls for a little summer salad of
heirloom tomato, cling peaches and burrata or roasted butternut with
fennel and fried sage.