Overgaauw Sauvignon Blanc 2007

Name: Overgaauw Sauvignon Blanc 2007
Brand: Overgaauw
SKU: 17440

Veritas 2007 - Gold Medal
The single vineyard Sauvignon Blanc grapes, picked at optimum ripeness with an amazing natural high acid produced a wine rich in complexity, with aromas of green peppers, asparagus, lime, pineapple and a touch of minerality. The aromas follow through onto a well balanced palate offering an elegant refreshing and crisp finish and a lingering aftertaste of enticing tropical fruits.

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]

winery : Overgaauw Estate

winemaker : David van Velden

wine of origin : Coastal

analysis : alc : 13.5 % vol rs : 5.51 g/l pH : 3.20 ta : 7.4 g/l

type : White style : Dry body : Medium taste : Fruity

pack : Bottle closure : Cork

AWARDS

Veritas 2007 - Gold Medal
Gulp! Weekly web letter of Wine Magazine - 27 July 2007: The postscript wine of the week: â€œOvergaauw Sauvignon Blanc 2007. A smart white wine from a farm better known for its redsâ€ .

in the vineyard : Vineyard location: Stellenbosch Kloof - 175 above sea level, south facing, 15km from False Bay
Moderate Climate
Winter average temperature: 13Âº C (min 7Âº C, max 17Âº C)
Summer average temperature: 15.5Âº C (min 20.5Âº C, max 30.5Âº C)
Soil Type: Deep Hutton and Clovelly (decomposed Granite)
Age of vines: 10 years
Trellising: 4-wire hedge system with moveable wires
Pruning: Cordon system with 2 bud spurs, ensuring low yield

Background information:
The unique aspect combined with the soils of Overgaauw contribute in creating a wonderfully complex Sauvignon Blanc, with amazing well balanced natural acids and notes of minerality. The aroma and flavours are a combination of herbaceous greens and elegant tropical fruits.

about the harvest: Harvest date: February 2007
Cool harvesting: 05h30 to 11h00 to retain intense varietal flavours
Yield per hectare: 8 tons
Sugar at harvest: 23Âº Balling

in the cellar : Length of fermentation: 21 days in stainless steel tanks at 15Â° C.
Lees contact: 30 days after fermentation.

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