Region: Robertson, Western Cape, RSA
Winemaker: Johannes Erasmus & Lourens van der Westhuizen
Each bunch of Sauvignon grapes was selected and picked, by hand, from one single vineyard.
After picking, the crates with grapes are then stacked into pallets of 10 kg crates each in the cold storage room. Here the grapes are chilled down to 6 degrees, for one day.
All white varietals grapes are crushed and destemmed into an isolated, close draining tank. Each varietal is handled on its own unique way through out the wine making process. Through the wine making process, we work reductive, using CO 2 and VSO2 according to the PH, to protect the juice from oxidation. In small draining tanks we will give 4 hours skin contact before we drain off the free running juice.
The Juice will be kept in small tanks in suspension for 3 weeks to extract flavors from the green lees. After this process the juice gets clarified, racked off and inoculated with native yeast to start the fermentation process. Fermentation will start and be monitored at a constant temperature of 12.5 degrees. After fermentation the wine will be kept on the lees for 4 months according to taste. Once we are satisfied, the wine is stabilized; it is then bottled on the farm by a mobile bottling unit, and then hand labeled.
Tasting Notes: A crisp white wine with appealing aromas and flavours of ripe granadilla, pineapple, green apple and melon with a touch of flintiness. The fine crisp natural acidity freshens the wine and adds structure, leading to a clean mineral finish with excellent length and finesse.
Serving temperature: 8 to 10 ° C
Serve with: Salads, Cheese, Poultry, Sea Food, Thai, Pork, Vegetarian dishes.