Technical Specifications
Alcohol 14.18%
Residual Sugar 1.77 g/L
pH 3.4
Total Acidity 6.35 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc, Semillon
Sauvignon Blanc88%
Semillon12%
Drinking Window 5 to 10 years
Region Durbanville
Soil Fertile soils
Elevation 180.0 meters
Orientation Southeasterly
Vine Age 30 years
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Lees Aging 0 years
Oak Types French
Barrel Size 300 litre, 500 litre, 600 litre
Serving Temperature 10-12°C · 50-54°F
Production Details The Sauvignon Blanc was selected from three vineyard blocks on the southern slopes where the valley opens up towards the West Coast. The 30-year old bush vine block is situated lowest of three blocks on the slopes and also enjoys the most wind protection. The majority of the grapes were selected from this block ensuring the classical and mineral character of the wine. The two 15 year old trellised vineyards higher up on the hill supplied the more typical fruity aromas. At a height of 180 to 200 meters above sea they are exposed to the cool southeasterly breezes blowing in from nearby False Bay. The Semillon block was planted in 1996 in the cool heart of the valley, where the vines are known to contribute to the fullness on the palate. Satellite technology was used to identify the premium spots in each block. Only grapes from these spots were harvested and used to make this wine. The decision on when to pick was made by regularly tasting the grapes to establish the ripening profile and prevent overly fruity grapes to ensure complexity rather than mere fruitiness. To ensure gentle handling of the grapes during harvest, the winemakers hand-selected a dedicated team that picked the grapes ensuring a careful selection of the best fruit in the vineyard. Both the Sauvignon Blanc and Semillon were handpicked at optimum ripeness in the early morning. The grapes were crushed and allowed to cold settle for 3 days, with lees stirring once a day. The clean juice was racked to a stainless steel fermentation tank and inoculated with a selected yeast strain. The first 5˚B of fermentation was done in tank and thereafter transferred to barrels to complete fermentation. The winemakers selected a combination of new and old French oak barrels; focusing on three sizes, namely 300 litre, 500 litre and 600 litre to mature the wine for a further 10 months to ensure a better extraction of the flavours and overall complexity. During maturation the wine was regularly stirred to add complexity to the blend. After maturation, the winemaking team spent a number of days selecting the best barrels to create the perfect blend.
▸ Sources (1)
Producer Information
Website
Address
Plattekloof Road, Durbanville, 7550, South Africa
Phone
+27 (0)21 558 1300
Cellarmaster
Pieter-Niel Rossouw