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Capells Court Sauvignon Blanc 2014

This is the third vintage of Sauvignon Blanc to be entered into the Linton Park range. Originating from the highest vineyards on the farm, the cool temperatures compliment the flavours to be found in this Sauvignon Blanc.

Fresh asparagus with strong green pepper, cut grass and green fig on the nose are present. Grass and asparagus flavours follow through with green fig lingering on the pallet. Zesty and crisp after taste.

Chicken Saltimbocca smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.Best at a temperature between 10° C and 12° C.
variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : AJ Auret
wine of origin : Wellington
analysis : alc : 13.0 % vol  rs : 1.7 g/l  ta : 7.5 g/l  va : 0.17 g/l  
type : White  body : Light  
pack : Bottle  size : 750ml  closure : Screwcap  

The Vineyards are called De Slange Rivier (Serpent river) and was founded by French Huguenot Louis Fourie in 1699, land granted by Cape Governor Adrian Van Der Stel. 84 Hectares under vine nestling on the high slopes of the Groenberg Mountain, Wellington District with sweeping views across to Table Mountain.
in the vineyard : Climate / Quality of the soil/ Vines
Cool breeze micro-climate, one of the highest vineyards in South Africa with temperatures 6°C cooler than the valley giving our grapes slow ripening. Our Sauvignon Blanc vines thrive on the decomposed high mineral soil types, Oakleaf with dark brown coloured porous subsoil is dominant together with Tukulu and Dundee soil formations on the mountain. No irrigation is necessary due to the magnificent soil types and a 5 wire hedge trellis system nurse these delicate old vines. Hand harvest in February at dawn to keep grapes cool for vinification. Most of the Sauvignon Blanc vines are grown at the highest (500m) and coolest area giving optimum flavour characteristics.

Viticulturist: Rudolph Jansen van Vuuren.
about the harvest: Hand harvesting
in the cellar : De-stemming and crushing
Pulp pumped into stainless steel tanks, cold maturation for 48 hours.
Pressing
Controlled fermentation at 10°C for +/- 21 days in stainless steel tanks.
Stabilizing
Filtering
Bottling and labelling at the Estate
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OTHER VINTAGES

Capells Court Sauvignon Blanc 2014
Sauvignon Blanc
Capells Court Sauvignon Blanc 2007
Sauvignon Blanc
Capells Court Sauvignon Blanc 2003
Sauvignon Blanc