Eagles' Nest Sauvignon Blanc 2015

This wine exhibits a beautiful clear, almost platinum hue. The nose showsprimary Sauvignon Blanc fruit aromas of passion-fruit, pineapples and guavas. The palate is fresh, with a lively acidity and the tropical fruit aromas carrying through.

The soft, elegant mouth-feel and focused aciditysuggest this wine will be ideally paired with sushi, grilled fish and shellfish.

variety : Sauvignon Blanc | 100% Sauvignon Blanc
winery : Eagles Nest
winemaker : Stuart Botha
wine of origin : Constantia
analysis : alc : 13.5 % vol  rs : 2.3 g/l  pH : 3.24  ta : 7.2 g/l  so2 : 133 mg/l  fso2 : 40 mg/l  
type : White  style : Dry  body : Medium  taste : Fruity  
pack : Bottle  size : 750ml  closure : Screwcap  

ageing : Enjoy now or to 2018

Eagles’ Nest, located on the crest of Constantia Nek pass, is nestled at the foot of the awe inspiring Table Mountain. This pristine and boutique family owned vineyard (38 Ha in size) has in recent years gained a striking reputation for both its beauty and award winning wines.

Uniquely characteristic of its wines is its signature of finesse, derived from the cooler climate conditions its vines are exposed to as a result of its elevation and close proximity to the oceanic body that is False Bay, thus delivering very distinctive wines not found elsewhere in South Africa.

Quality and consistency is paramount at Eagles’ Nest. Our unique terroir, combined with meticulous attention to detail in the vineyards and cellar, yields wines that are the epitome of elegance and balance.

in the vineyard : This is the second vintage of Sauvignon Blanc made on the estate. The grapes come from two cooler-climate coastal vineyard sites especially chosen for their ability to produce world-class Sauvignon Blanc.

about the harvest: We hand-harvested the grapes into small lug boxes.

in the cellar : The grape were transported in a refrigerated lorry to the farm in Constantia, where they were cooled over night in a specialised cooling room to 5ºC. The following morning the bunches were de-stemmed and left to cold macerate for 8 hours prior to be being gently pressed, recovering about 70%. The juice settled overnight in a stainless steel tank, after which only the premium clear juice was racked off and inoculated with a cultured yeast strain.

The fermentation temperatures were very low, peaking at 13.5º C. After fermentation, the wine remained on the lees to give it further complexity for 6 months.

No. of Bottles: 12 600

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