Fleur du Cap Unfiltered Sauvignon Blanc 2011

The wine is brilliantly clear with green edges. On the nose there is an abundance of melon, white peaches, litchis, gooseberries and just a hint of asparagus. The palate shows a nice fresh acidity and it is very beautifully balanced. The aftertaste just lingers forever.

This wine works well with foods that are high in acidity. Salads dressed in vinaigrette, goats milk cheese, lemon-garnished fish dishes and definitely Thai food. It can also be enjoyed with tomato based dishes, fresh asparagus, seafood salads, oysters, mussels and other shellfish.

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Kobus Gerber
wine of origin : Coastal
analysis : alc : 13.71 % vol  rs : 1.59 g/l  pH : 3.16  ta : 6.65 g/l  
type : White  style : Dry  body : Full  taste : Fruity  
pack : Bottle  closure : Screwcap  

AWARDS
International Wine Challenge 2012 - Commended
in the vineyard : Made from superior grapes meticulously chosen from prized vineyard blocks in the Cape Coastal region, Fleur du Cap Unfiltered wines are shaped in perfect harmony with nature. Handpicked in the vineyard and handcrafted in the cellar, these new generation wines capture the highly sought-after qualities of varietal character and terroir. Sedimentation, racking and fining as opposed to filtration maximise the preservation of colour and flavour elements resulting in wines that abound with fruit and flavour.

Terroir
Climate, soil, altitude and slope orientation are chosen to capture as much varietal character as possible. The climate is mild with south and east facing slopes offering natural protection against late afternoon sun. Cooling breezes from the Atlantic Ocean ensure rich, slow-growing crops. Soils are predominantly medium textured and well drained with good water holding capacity.

The Vineyards (Viticulturist: Bennie Liebenberg)
The grapes used for this wine were handpicked from terroir-specific vineyards situated in the, Darling, and Cape Agulhas regions.

about the harvest: Each block was picked after regular tasting and collaboration between the winemaker and viticulturist.

in the cellar : To retain the very delicate inherent Sauvignon blanc aromas, the grapes, juice and wine were treated reductively (absence of oxygen). After harvesting, no skin contact was allowed and only free run juice was used to ensure quality. Careful yeast selection and daily monitoring of fermentation was followed by meticulous blending of the different “building blocks”. The final step was to stabilise and clarify the wine. Here the winemaker resorts to fining, sedimentation and racking as opposed to filtration. The result is a wine layered with complexity.

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