in the cellar : Total production: 7947 bottles
My winemaking approach for this sauvignon blanc was influenced by two ideas that I have regarding this varietal: first, that many South African sauvignon blancs are dominated by green, un-ripe flavours; and second, that with so many similar wines on the market, why make the same wines as everyone else?
This wine is 20% barrel fermented, but only in older, 3rd and 4th fill barrels; no new oak was used. The barrel fermentation components were done with its indigenous yeasts. After primary fermentation, the wine was left on its primarily lees and given occasional battonage for 7 months. The idea was to build richness and minerality on the palate to balance the fine natural acidity.