Matilda's Secret Sauvignon Blanc 2015

This wine displays typical characters of a cool climate, coastal Sauvignon Blanc. Showing notes of fresh bramley apples and distinct tropical fruit aromas of pineapple and granadilla which carries through to the palate. The distinct fruity flavours are complemented by a crisp acidity and integrated minerality finishing off with a subtle touch of lime.

Pair this Sauvignon Blanc with most seafood dishes including calamari or grilled fish. The well balanced acidity will also complement creamy pasta dishes or a healthy summer salad.

variety : Sauvignon Blanc | 100% Sauvignon Blanc
winemaker : Kevin Grant & Johann Fourie
wine of origin : Walker Bay
analysis : alc : 13.0 % vol  rs : 3.8 g/l  pH : 3.35  ta : 5.6 g/l  
type : White  
pack : Bottle  size : 750ml  closure : Screwcap  

ageing : Made to be enjoyed now, this wine should be enjoyed over the next year or two.

Benguela Cove Lagoon Wine Estate is a 200 hectare lifestyle farm and exclusive luxury estate situated in Walker Bay, Hermanus. Overlooking the Bot River Lagoon and Atlantic Ocean these unusual maritime conditions ensure that this unique terroir produces outstanding quality grapes.

in the vineyard : A cool ripening period, and especially low night temperatures, contributed towards exceptional quality and flavour. The favourable conditions resulted in exceptionally flavourful and intense Sauvignon Blanc with good acidity.

The 2015 harvest had the earliest start in decades and resulted in one of the best vintages for white wines with above average quality. Warm weather in August resulted in earlier bud break, after which a warm, dry and windy summer kept vineyard growth under control and accelerated ripening by approximately two weeks. The dry weather also led to one of the healthiest seasons in years.

Benguela Cove’s close proximity to the Atlantic Ocean results in a cooler median daytime temperature and cool maritime winds that caress the vineyards at night. This favourable climate, use of covered crops and the direction in which the vines face aids in the slow ripening of these grapes.

Low yielding vines that produced small, thick-skinned berries were harvested at different ripeness levels to capture a range of typical Sauvignon Blanc flavours from greener fig/lemon to riper tropical granadilla/melon fruit. Bunches were hand-picked in the cooler morning hours to retain the freshness of grape flavours.

in the cellar : After being harvested and destalked the grapes were left on the skin for a few hours. This was followed by cold fermentation in stainless steel tanks with specially selected yeast. After the completion of fermentation the wine was aged in stainless steel tanks to retain freshness before being bottled.

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Sauvignon Blanc