| SOURCE: |
| |
This 2006 Sauvignon Blanc was produced from fully ripe grapes sourced from a farm in the Durbanville Hills region. |
| WEATHER: |
| |
Prior to ripening, the conditions were cool and dry, leading to development of excellent flavours on the vine. |
| HARVESTING: |
| |
The grapes were hand harvested in the coolness of early morning on 8th February, and transported back to the cellar under cold conditions to retain freshness. |
| VINIFICATION: |
| |
After de-stemming the grapes were pressed lightly, and left to settle for two days in cold tanks. The juice was racked to fermentation tanks and fermented until dry over 15 days at cold temperatures, to retain freshness and the fruit characters. The new wine was left on the lees for six months before being cold stabilized. Weekly batonage enhances the palate. |
| TASTING NOTES: |
| |
The flavours and aromas are a delicate mixture of tropical fruit layers and hints of lime. Undertones of Marula fruit carry through to the finish which is smooth and elegant with a crisp acidity. |
| FOOD ACCOMPANIMENT: |
| |
This Sauvignon Blanc is best enjoyed chilled as an aperitif or as an accompaniment to seafood dishes, fresh garden salads, asparagus and spiced Asian dishes. |
| TECHNICAL ANAYSIS: |
| |
pH 3.38 Alcohol 12.5%
Total acid 6.8 g/l Residual Sugar 2.6g/l |
| PRODUCTION: |
| |
244 x 12-bottle cases
163 x 6-bottle cases |
| WINEMAKER: |
| |
Nikey van Zyl |
