Uitkyk Sauvignon Blanc 2007

Name: Uitkyk Sauvignon Blanc 2007
Brand: Uitkyk
SKU: 17125

Colour: Pale straw with a slightly green tint.
Bouquet: Note the herbaceous flavours typical of a cool climate, as well as green pepper and fig leaves, backed by granadilla and litchi.
Taste: Lively, smooth ripe melon fruit and tropical flavours on the palate with a long finish.

Serve with seafood, cold cuts, pasta and poultry, or simply on its own.

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]

winery : Uitkyk Estate

winemaker : Estelle Lourens

wine of origin : Coastal

analysis : alc : 14.02 % vol rs : 1.5 g/l pH : 3.40 ta : 6.2 g/l

type : White style : Dry taste : Fruity

pack : Bottle closure : Cork

in the vineyard : Background
The farm Uitkyk, situated on the south-western slopes of the Simonsberg, was established in 1712. The estate's neo-classical manor house, completed in 1788, is thought to be the work of the French architect Louis Michel Thibault, who was active at the Cape at the end of the 18th century. The estate is owned jointly by Distell and LUSAN.

Vineyard Location
Some of the Sauvignon Blanc vines were planted between 1978 and 1991 and other newer vineyards were planted in 2003 and 2004. Different slopes and altitudes, ranging from 250m to 500m above sea level, were chosen for the Sauvignon Blanc grapes to gain maximum complexity. Some of the blocks are grown under dryland conditions whilst other blocks receive supplementary irrigation where necessary.

The vines are grafted on nematode-resistant Richter 99 and 110 rootstocks and pruned to optimise yield and quality. The vines yielded between five and seven tons per hectare.
Viticulturist: Eben Archer

about the harvest: The grapes were harvested by hand from mid-February to early March at between 21° and 24° Balling.

in the cellar : The grapes were in an excellent condition and received 12 hours of skin contact. Pure yeast cultures were used and fermentation was completed in two to three weeks at 11° to 13° C in stainless steel tanks. The wine spent to three to four months on the lees before bottling.

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