Aromas of green figs and asparagus,
with cut-grass and granadilla
undertones. Crisp and lively in the
mouth with ultra fresh, zesty finish.
Pale straw colour with a green tint.
Drink now or within 1.5 years. One of
the best vintages thusfar.
VARIETY: 100% Sauvignon Blanc
SOIL TYPE: Sandy Clay Soils
Grapes were harvested in two different
batches – at 18⁰ balling and the other at
22⁰ balling for tropical fruit and green
asparagus flavours. The grapes arrived in
the cellar at 11⁰C. We worked in a very
reductive way, kept the juice in cold
storage for approximately one week and
stirred the lees up daily. After a week the
wine was racked and the fermentation
process started – a very cold fermentation
at 12⁰ C. After fermentation the wine was
kept on the lees for another two month. No
MLF fermentation took place and the wine
was bottled after contact with the lees and
a fine firltration.
R.S: 5.4 g/l
TA: 6.3 g/l
FOOD SUGGESTIONS: Norwegian salmon wrapped asparagus spears with a zingy Hollandaise sauce.