in the vineyard : The focus of this wine is based on a vineyard component arising from low yielding Table Mountain Sandstone soils. Using neutral yeasts, Shannon Sauvignon Blanc expresses very distinctive and concentrated primary fruit aromas of asparagus, citrus, and some capsicum in a minerally and flinty style.
Clones planted : SB 11, 159, 161, 242, 316 & 317
Rootstock : Richter 110 and 101-14
Soil types : Mostly quartz encrusted silica Table Mountain Sandstone.
Aspect of vineyards : South East, East and North East facing slopes.
Ha planted : 4.3 ha (6 blocks)
Planting distance : 2.2m x 1.5m & 2.2m x 1.2m
Vines per hectare : 3030 to 3787 vines.
Trellis system : Vertical shoot positioning with 5-wire Hedge system with movable wires.
Irrigation : Combination of drip and micro irrigation.
Average Production : 6-8 tons per hectare (40.5-54 hl/ha).
Temperature : Average growing season temperature of a cool 17,5°C.
Rainfall : Summers are dry with abundant rainfall, mostly in the winter months.
in the cellar : The grapes are chilled to 3ºC. The bunches are sorted on a conveyor, destemmed and crushed. All transfers of grape must and juice in these early stages are attained using gravity. Selected parcels of the grapes undergo a period of skin contact, at 8ºC to encapture favourable skin flavours. After a gentle pressing, the juice left to settle for a period of 72 hours at 2ºC. Fermentation in stainless steel tanks continues at 12ºC until the wine is dry. The 12% blended Semillon is fermented on natural yeasts and matured for 3 months in 100% new French oak and bâtonnage (lees stirring) practised fortnightly.