variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Martin Moore and Gunther Kellerman
wine of origin : Durbanville
analysis : alc : 11.68 % vol rs : 1.1 g/l pH : 3.26 ta : 6.4 g/l
type : White
pack : Bottle closure : Cork
in the vineyard : Background
Seven leading vineyard owners in the Durbanville Hills district joined together to create Durbanville Hills together with Distell in order to promote the regional individuality of this prime wine-growing area, which boasts a temperate climate, with Atlantic sea breezes cooling the vines during the summer months. Grapes for this brand, which has already attracted widespread positive attention both in South Africa and abroad, are sourced only from these growers, all of whom fall under the limited appellation of Durbanville. All member vineyards subscribe to IPW (Integrated Production of Wine) growing practices, designed to sustain natural resources. In addition, meticulous crop control is applied to further limit yields and promote concentration of varietal flavour.
This single-vineyard wine takes its name from Biesjes Craal, an early outpost in what is now Milnerton, where salt was collected and oxen outspanned to graze and rest.
The vineyards (viticulturist: Johan Pienaar)
The grapes for this wine came from a steep south-facing vineyard from the Klein Roosboom farm. The bush vines, situated at an altitude of 320m, grow in deep, red soil and yield grapes with a dusty flavour, reminiscent of the cooler Cape Sauvignon Blancs.
about the harvest: The grapes were harvested by hand at 20.5° Balling in the last week of January, with prominent grassy flavours, reminiscent of New Zealand cool climate Sauvignon Blancs. This was the first block to be harvested for the cellar for vintages 2004, 2005 and 2006.
in the cellar : The crushed fruit were given 8 to10 hours' skin contact to extract all possible flavour before the juice was cold fermented at 12° C. Dry ice was used to protect the must and young wine against oxidation. After fermentation, it was left on the lees for 4 months to allow the yeast cells to break up and release the inherent flavours and create a structure for ageing over the next few years.