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Rietvallei The Innings Sauvignon Blanc 2013

The nose reveals vibrant fruit with expressive passion fruit and grapefruit, freshly cut grass and a touch of capsicum. These flavours follow through on the pallet with flinty and mineral notes and allusions of ripe green figs. The acidity is well balanced and allows for a zesty, crisp and decidedly dry finish.

Pair with any seafood, especially just harvested oysters spiked with lemon and chilli. Serve chilled (7° - 10° C).
variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Jacques Kallis and Mark Boucher
wine of origin : Robertson
analysis : alc : 12.34 % vol  rs : 3.7 g/l  pH : 3.15  ta : 7.7 g/l  va : 0.47 g/l  so2 : 140 mg/l  fso2 : 44 mg/l  
type : White  style : Dry   wooded
pack : Bottle  size : 750ml  closure : Screwcap  


A joint venture between two legendary cricketers and one of the oldest family owned wine estates in South Africa… selected by and made for Jacques Kallis and Mark Boucher by Rietvallei Wine Estate.
in the vineyard : The Sauvignon Blanc vines are planted on slopes facing southeast and are situated at 152 meters above sea level. The vines are all trellised and under micro irrigation and were established from 1980 to 2008.
about the harvest: The grapes are harvested by machine at the coldest part of the day, which is from 02:00 - 10:00 am in the morning. The Sauvignon Blanc grapes are picked in various stages of ripeness to capture the full spectrum of flavour profiles offered by this varietal. The first part is picked "green" at 18° Balling (Brix), which enhances the grassy character of the wine and also contributes a good acidity. The second part, essential for the ripe fruity character, body and structure of the wine, is picked at optimum ripeness which various from 21° - 23º Balling.
in the cellar : In the cellar, skin contact is given for 6 hours and then only the free-run juice is drained and allowed to cold settle for three days. The clean juice is then racked and taken to the fermentation tanks where special cultivated wine yeast is inoculated and the fermentation temperature controlled between 15° - 17º C. After fermentation, which takes about three weeks, the wine is left on the lease for at least three months before bottling.
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