Spier 21 Gables Sauvignon Blanc 2024

This vintage is bright, fresh and has an invigorating sea-breeze character. Gooseberry, passion fruit, elderflower and kiwi fruit jostle with the delicate herbal scent of blackcurrant leaf, while the palate is balanced out by refreshing hints of lemongrass and a viscous, saline finish.

Appearance: Pale lemon green.

Perfectly paired with lemon butter-fried prawns, ceviche or leek and white mushroom soup with a dollop of Gorgonzola cheese and grape fruit zest.

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variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]

winery : Spier Wine Farm

winemaker : Johan Jordaan

wine of origin : Durbanville

analysis : alc : 13 % vol rs : 2.1 g/l pH : 3.43 ta : 5.9 g/l

type : White style : Dry body : Full taste : Herbaceous

pack : Bottle size : 750ml closure : Screwcap

AWARDS

2026 Veritas Awards - Gold
2026 Concours Mondial - Gold

ageing : Delicious now, but will drink beautifully for another 10 years.

As a proudly South African winery dating back to 1692, the 21 Gables range pays homage to Spier’s winemaking heritage of more than 300 years. The 21 architecturally significant gables remain preserved on the estate to this day. While it is uncertain when Sauvignon Blanc entered South Africa, estimates date back to the late 1880s. Today, the white grape is one of the five most planted varieties in the country, loved for its zesty and fresh character. The 21 Gables Sauvignon Blanc follows suit, offering an unwooded expression that brings together two distinctive, cool-climate vineyards.

in the vineyard : Sauvignon Blanc loves a sea breeze for a slightly extended hang time on the vine, so we source fruit from a maritime climate. The two vineyards are based on the slopes of the Tygerberg Hills, just 16 km from the cold Atlantic Ocean. Planted in weathered shale, the warm days and cool nights mean berry ripening is very controlled. The 26-year-old vines have deep roots, resulting in excellent water retention to yield fruit with a wonderful saline quality. To create added complexity and layers, we harvest at different ripeness levels. It’s a laborious process, but the result is worth it.

about the harvest: Only the best bunches were hand-harvested early in the morning in 20 kg lug boxes.

in the cellar : Once the grapes arrive in the cellar, they are pre-cooled before hand-sorting, destemming and crushing. After a few hours of skin contact, the free-run juice was settled overnight before inoculation with selected yeast strains. The fermentation took place under controlled temperatures between 11° and 13°C. The wine matured for four months on the lees before bottling.

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