Boschendal Reserve Collection Sauvignon Blanc 2011

Name: Boschendal Reserve Collection Sauvignon Blanc 2011
Brand: Boschendal Reserve
SKU: 30282

This wine shows classic cool climate characteristics. Opulent tropical and ripe pear flavours, together with mineral notes on the nose. The palate displays richness and complexity with unique herbaceous and capsicum undertones, typical to the vineyards growing high on the mountain slopes. This wine is an excellent accompaniment to chicken, fish and veal dishes.

This wine is an excellent accompaniment to sushi, seafood bouillabaisse, paella and lobster. Serve chilled.

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variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]

winery : Boschendal Estate

winemaker : JC Bekker

wine of origin : Coastal

analysis : alc : 13.5 % vol rs : 3.7 g/l pH : 3.3 ta : 7.4 g/l

type : White style : Dry body : Full taste : Herbaceous

pack : Bottle closure : Screwcap

AWARDS

Old Mutual Trophy Wine Show 2012 - Bronze
International Wine Challenge 2012 - Commended

in the vineyard : Viticulturist's Details
100% Sauvignon Blanc, from a non-irrigated vineyard on the eastern slopes of the Simonsberg, 250-370m above sea level. The unique micro-climate allows the grapes to ripen slowly, thus concentrating and developing the flavours in the berries. Soil types are mainly decomposed.

Vineyard Management
Vineyards were spur-pruned at the end of July and excess shoot growth removed shortly after budding in September. This was followed up in November leaving only two to three of the best-developed shoots per spur. Two weeks before harvest leaves were removed between bunches inside the canopy, taking care not to expose grapes to direct sun. this resulted in better aeration in the bunch zone and ensured retention of flavour in the berries.

about the harvest: Random samples of grapes on each block were tasted regularly to ensure that they were picked at optimum flavour levels. The grapes were hand-picked in the cool of the early morning at 22.3°B. The bins were only partially filled to prevent crushing of the berries and oxidation of the juice during transport to the cellar.

in the cellar : The grapes entered the cellar on the conveyor belt and a sorting team of 5 people, ensured that only the optimum quality grapes were crushed. The wine is unwooded to maintain freshness. Vinification was in stainless steel tanks at a controlled temperature of 16°C. All air contact with the juice and wine was avoided by using inert gasses and ascorbic acid to preserve the delicate fruit flavours and produces a rich, full-bodied wine.

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