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Blend: Sauvignon blanc 90%, Sémillon 10%
2021 – 4* Platter’s Wine Guide
2019 – 90 pt Tim Atkin MW SA Report 2021 & 4 Stars Platter’s 2022
Sauvignon Blanc can unashamedly speak of its origin & if planted in the correct terroirs allows the crafting of quite exceptional wines. Our aim is to craft a barrel-fermented & matured Sauvignon which sings of the unique cool climats from which it’s borne.
The Stellenbosch fruit originates from vines on decomposed granite with vistas stretching across the entire peninsula at 500m in elevation in the Simonsberg. The Elgin fruit originates from two prime plots one on decomposed sandstone, the other on Bokkeveld shale rich quartz strewn soils. A portion of Sémillon from vines nestled atop a South facing windswept Bokkeveld shale hilltop was incorporated.
Dryland bush vine Darling vines atop a hillside facing the Atlantic with vistas of Table Mountain planted on terraces in ‘94 rooted in mica-rich granite soils & making a return after a decade of waiting. Swellendam -a.k.a Upper Sijnn River – from sandstone gallets
makes a maiden appearance. A decently cool ‘n wet winter with almost average rainfall brought much relief, spring was tumultuous with erratic weather with an almost normal uneventful summer harvest– punctuated by lots of superbly ripe & generous fruit.
Each parcel is hand-harvested at dawn, crushed and allowed a brief period of skin contact prior to gentle pressing, free-run juice settled over night at low temperature, racked off to old 400L & 500L French oak barrels with a portion of fine lees, and inoculated with non- interventionist yeast, cool fermented over three weeks or more. Post-ferment each climat/plot is racked to 500L & 400L old French oak (a single 225L 2nd fill barrel was also a part of the final blend) with a fair portion of fine lees & allowed about eight months of maturation prior a barrel selection & blending to tank with a portion of fine lees. A portion of Stellenbosch & Elgin wine was kept in 54L glass Demi-John and added to the blend at loading. The blended wine is kept at 12°C in tank for four months prior to bottling unfined & unfiltered, under DIAM to preserve the essence of the site, vintage & vines. Only yeast & small amounts of sulphur are added during vinification.
A suave ‘n fruit dense Sauvignon- a combination of green citrus, apricot ‘n white peach, yellow grapefruit, exotic blossoms, winter melon, undertones of Fynbos, white spice, sugar snap peas, lemon Verbena & crushed oyster shell, finishing with pithy lime, fynbos ‘n mineral twang & zippy acidity to whet the palate. A perfect partner for roast fowl, fresh crustaceans & other denizens of the deep, firm fromage especially chevin or enjoy as an aperitif. Serve chilled & best decanted. Medium-term cellaring is advised to enjoy the wine at its optimum.