Rustenberg Sauvignon Blanc 2010

The intrinsic Sauvignon Blanc characteristics of green pepper, asparagus and gooseberry, with underlying tones of pineapple and passion fruit, are sustained on a fresh, crispy and well-balanced palate with prodigious length.

variety : Sauvignon Blanc [ 95% Sauvignon Blanc, 5% Semillon ]

winery : Rustenberg Wines

winemaker : Randolph Christians

wine of origin : Stellenbosch

analysis : alc : 13.84 % vol rs : 2.8 g/l pH : 3.31 ta : 6.00 g/l

type : White style : Dry

pack : Bottle closure : Screwcap

AWARDS

4 stars - John Platter South African Wine Guide 2012

ageing : Maturation Potential: 4 - 5 years from vintage

in the vineyard : Situation: Stellenbosch, Elgin
Wine of Origin: Western Cape
Altitude: 180m - 450m
Distance from sea: 7 - 30km
Soil type: Decomposed Granite (Tukulu/ Hutton) & Shale
Root stock: R99, R110, 101-14 Mgt
Age of vines: 5 - 25 years
Trellising: Vertically shoot-positioned
Pruning: Spur pruned
Irrigation: Drip-irrigated

Vintage Comment
Although we had a dry winter, there was plenty of water available when required in the hot summer months, allowing the vineyards to mature naturally without undue stress. The vineyards exhibited perfect canopies, permitting optimum light penetration for the ripening of bunches and the development of good colour. The berries came in at lovely low sugars due to cool conditions at harvest, boasting fantastic colour and exceptional quality.

about the harvest: The grapes for this wine were selectively hand-picked in the morning.
Yield: 8 t/ha

Grape Analysis
Acidity: 7.3g/l
pH: 3.16
Sugar: 22.9° Balling

in the cellar : Grapes were reductively crushed and pressed with no additional skin contact to minimize phenol content. Free-run juice and the best of gently pressed juice were cold settled for 24 - 48 hours. The clear juice was then racked and inoculated with different yeast strains for different terroir parcels, and fermeneted at 11 - 15°C. After 2 - 3 months maturation on lees, the different components were blended, stabilized and bottled at the end of July 2010.

Yeast used: Zymaflore (X5, VL3) & Anchor (Vin7)

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