in the vineyard : Soil type: Clovelly
Trellising:Elongated Perold
Age of vines: 21 years
Pruning: Spur - 2 bud
Yield: 2 ton/ha
Rootstock: Richter 110
Clone: Weerstasie/159
This wine comes from a selected block on the farm that consistently yields the best Sauvignon Blanc on the farm. Only 2000 cases are made a year and this only if the wine is deemed of reserve quality
in the cellar : The winemaking process was reductive with the use of ascorbic acid, sulphur and dry ice protecting the aromas and flavours of the grape at crushing and pressing. Skin maceration occurred after crushing for approximately 6 hours at 10°C. The juice settled overnight after which it was racked off clean, inoculated with yeast and allowed to ferment for up to 21 days at 13°C. Post fermentation the wine lay on fine lees until stabilizing and bottling took place. A combination of terroir, clone and older vines creates this serious, full bodied and distinctly expressive Sauvignon Blanc.