Villiera Sauvignon Blanc 2011

In keeping with the trend towards fruit driven wines this Sauvignon Blanc displays intense varietal character including gooseberry and fig flavours. It can be enjoyed alone or as an accompaniment to good seafood.

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variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]

winery : Villiera Wines

winemaker : Jeff Grier

wine of origin : Western Cape

analysis : alc : 13.18 % vol rs : 3.2 g/l pH : 3.33 ta : 6.2 g/l

type : White style : Dry taste : Fruity

pack : Bottle closure : Cork

AWARDS

PREVIOUS AWARDS

Wine-of-the-month Club winner in 2007, 1995, 1992 & 1990

Oaks Wine Club winner in 1991 & 1993

1995: International Wine Challenge - Bronze Medal

SAA Awards - Selected for Business Class

1997: Concours Mondial de Bruxelles - Silver Medal

SA Young Wine Show - Gold Medal

SAA Awards - Selected for Business Class

Veritas Awards - Double Gold Medal

WINE Magazine - 4 Stars

1999:SA Airways Business Class and awarded Gold at Michaelangelo

Expovena (Zurich) - Silver Medal

2000: International Wine Challenge - Bronze Medal

John PLATTER Wine Guide - 4 Stars

2001: Basel Wine Fair (Switzerland) - Gold Medal

Concours Mondial de Bruxelles - Gold Medal

John PLATTER Wine Guide - 4 Stars

The Wine Spectator - 87 Points

2002: Concours Mondial de Bruxelles - Silver Medal

John PLATTER Wine Guide - 4 Stars

2003: John PLATTER Wine Guide - 4 Stars

The Wine Spectator - 89 Points

2004: John PLATTER Wine Guide - 4 Stars

Veritas Awards - Silver medal

2006: Basel Wine Fair (Switzerland) - Certificate of Honour

John PLATTER Wine Guide - 3½ Stars

Wine of the Month Club - Best Sauvignon Blanc

2007: John PLATTER Wine Guide - 3½ Stars

2009: 4 Stars - WINE Magazine

John PLATTER Wine Guide - 3½ Stars

ageing : Although attractive now, our 2011 Sauvignon Blanc can be kept for a further 2 to 3 years.

in the cellar : Optimally ripe grapes were received at the cellar. After ensuring good protection against oxidation the crushed and allowed 6 hours skin contact time before pressing. After a clean settling, the juice was racked into fermentation and fermentation and fermented cold with selected yeast.

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