Uitkyk Sauvignon Blanc 2016

Old Mutual Trophy Wine Show 2012 - BronzeOld Mutual Trophy Wine Show 2012 - Bronze

Uitkyk Estate, situated on the south-western slopes of the Simonsberg, was established in 1712. The estate’s neo-classical manor house, completed in 1788, is thought to be the work of the French architect, Louis Michel Thibault, who was active at the Cape at the end of the 18th century. Theestate is jointly owned by Distell and LUSAN.

Uitkyk Estate covers 600ha, with 150ha under vines. Other varieties planted on the estate are chardonnay, sémillon, chenin blanc, viognier, pinot grigio, cabernet sauvignon, merlot, shiraz, pinotage, sangiovese, mourvèdre, petit verdot and pinot noir. All the vineyards are planted in deep, red, decomposed, granite soil.

A 100% sauvignon blanc from 2 different blocks on Uitkyk, this wine combines the fresh fruit salad flavours and natural acidity of young vines and the body of more mature blocks. Due to cooler conditions, it was a very long but intense harvest for the sauvignon blanc grapes and all the blocks were harvested by hand from 13 February to 3 March 2014. Yields ranged between 7 and 9 tons per hectare.

The sauvignon blanc vines are well-established, being planted between 1985 and 2004. Different slopes and different altitudes ranging from 350 to 500m above sea level were selected for the vineyards to gain maximum complexity. No supplementary irrigation was necessary due to good rains in November 2013.

All the vines are grafted on nematode-resistant rootstocks (R99 and R110) and pruned to optimize yield and quality.

The vines are well-established, planted between 1985 and 2004, and for maximum complexity situated on different slopes and at various altitudes ranging from 350 m to 500 m above sea level. One of the blocks is grown under dry-land conditions while the others were given supplementary irrigation in January 2012. All the vines are grafted on nematode-resistant Richter 99 and 110 rootstocks and pruned to optimize yield and quality. Yields ranged between 5 and 7,5 tons per hectare.

The grapes were exceptionally healthy and 2-6 hours skin contact was allowed. Pure yeast cultures (VIN 7) were used and the fermentation finished in 18-23 days at 11-13°C in stainless steel tanks. The wine spent 3 months on the lees before bottling took place end of June 2014.