Full bodied wine with powerful varietal flavours of pineapple, granadilla, melon and green apple. Good structure with lovely balancing acidity.
Enjoy now with seafood, smoked salmon, roast chicken and pork. Serving temperature: 8°- 10°C
variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Francois Weich
wine of origin : Robertson
analysis : alc : 12.64 % vol rs : 4.5 g/l pH : 3.34 ta : 6.14 g/l
type : White style : Dry body : Full taste : Fruity
pack : Bottle closure : Cork
in the vineyard : Vintage
The run-up to the 2008 vintage was one with a lot of challenges for
viticulturists and growers alike. Much more that the average rainfall during
spring and early part of summer contributed to vineyards growing more
vigorously. We were able to overcome these challenges by applying stricter and
more frequent canopy managment actions.
A new very accurate 14 day
weather and disease forecasting model also enable us to manage growth by
adjusting irrigation applications downward in advance when rain was forecasted.
Mother Nature brought us a season which were coolers from the later part of
spring right through to harvest. This cooler growing conditions, especially the
cooler night time temperatures did influence the 2008 grape and wine quality
very positively.
One would think that the more vigorous growing
conditions would have impacted negatively on white wine quality, but with the
correct management in the vineyard, the correct optimum ripeness decisions and
leading winemaking practices we are proud to say that the overall white wine
quality for 2008 is up there with the best!
Vineyards
Sauvignon blanc grapes were harvested very early in the morning from the last week of January until the end of February.
The vast majority of our Sauvignon Blanc vines are planted in deep, cool alluvial soils with high water holding capacity. Planting the very sensitive Sauvignon Blanc in these soils and using a north west to south east row direction helps to buffer the vines against unfavorable weather conditions, such as heat waves. Some vineyards are managed to be a bit more vigorous in growth, with a slightly denser canopy to ensure that some of the more herbaceous flavours are retained while other vineyards are shoot thinned more severly to create an more open canopy. This enhances the synthesis of terpenes which are responsible for the tropical fruit characters, typical of Sauvignon Blanc.
Some vineyards are managed to be a bit more vigorous in growth, with a slight denser canopy to ensure that some of the more herbaceous flavours are retained while other vineyards are shoot thinned more severely to create an more open canopy. This enhances the synthesis of terpenes which are responsible for the tropical fruit characters, typical of Sauvignon Blanc.
about the harvest: Grapes were harvested between 22° - 23°B from a selection of vineyards. Gentle pressing followed by using a Pneumatic bag press to capture the delicate fruit component. The wine was made reductively to prevent any oxidation and to ensure that natural flavours of the grapes could be retained. Fermentation happened slowly in temperature controlled stainless steel tanks for 18 days at 12°C.