Nederburg Private Bin Sauvignon Blanc 2006

The grapes were sourced from vineyards in the Durbanville, Stellenbosch, Paarl and Darling areas. Planted between 1980 and 1999, the vineyards grow in Clovelly, Hutton, Tukulu and Oakleaf soils, and are situated between 100 m and 150 m above sea level. Grafted onto nematode-resistant rootstock Richter 99 and 101 – 14, the vines received supplementary irrigation from a micro-irrigation system while some vineyards grow under dryland conditions.

The grapes were harvested by hand and machine between 22° and 24° Balling from February to March.

They were crushed and then cool-fermented in temperature-controlled stainless steel tanks for two to three weeks at 13°C. A portion of the grapes received skin contact for 4 to 6 hours before draining the free-run juice. The wine was left on the lees for two months before blending. Juice and wine movements were kept reductive with minimal mechanical handling to retain the distinct Sauvignon Blanc flavour and quality.