Technical Specifications
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Walker Bay
Sites Sondagskloof, Stanford Foothills, and Klein River Lagoon
Fermentation Vessels Old French Oak Barrel
Pressing Method Blend Of Three Parcels; Fermented Naturally In Old 500L French Oak Barrels
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 10 months
Oak Types French oak
Barrel Size 500L
Production Details Sauvignon Blanc from three Walker Bay parcels in Sondagskloof, Stanford Foothills, and Klein River Lagoon. Fermented naturally in old 500L French oak barrels and aged on its lees for 10 months before bottling. The producer describes it as a certified low-sulfur wine.
Tasting Notes
Nose: lime, white peach, blackcurrant
Palate: lean yet flavorful, great fruit clarity, good line of acidity
Critics Ratings Tim Atkin: 93/100
Tim Atkin93/100
Individual Vintages
Producer Information
Website
Address
Walker Bay, Western Cape, South Africa
Phone
+27 082 222 6129
Email
Owner
Mark Stephens
Cellarmaster
Mark Stephens