This Sauvignon Blanc has a crisp acidity with a bouquet of yellow summer fruit and herbs. It has a mineral core supporting pungent fruit and a blackcurrant finish.

It would be a great accompaniment to dishes like Triple baked goat’s cheese soufflé (if you haven’t had one, our winemaker should prepare you one) or fresh seafood salad with a mustard honey dressing smothered in fresh asparagus.

The grapes used for this wine are harvested from 5-17 year old trellised and 38 year old bush vine from the Bottelary Hills.

As tradition has taught us, we still perform a sectional harvest on our Sauvignon Blanc. A third is picked at 18 Balling (greener flavours), a third at 20 Balling and a third at 22 Balling (more tropical flavours).

Natural settling and extremely low fermentation temperatures (10-12 degrees Celsius) with 5 different commercial yeast strains are essential to preserving the beautiful flavours this Queen of the Grapes can offer. Lower average tem-peratures caused slower ripening of the grapes. This in turn let to richer wines at lower alcohol levels with great fruit concentration.

Assistant Winemaker: Herman Du Preez

As tradition has taught us, we still perform a sectional harvest on our Sauvignon Blanc. A third is picked at 18 Balling (greener flavours), a third at 20 Balling and a third at 23 Balling (more tropical flavours). These three harvests are fermented separately to create three tanks capturing all the characteristics this enchanting grape can offer.