Benguela Cove Semillon Sauvignon Blanc 2016

available in our shop
free delivery in SA when ordering 12 bottles or more

R897 for 6 bottles

R150 per bottle

This white blend shows aromas of melon, floral blooms and lime with nuances of gunflint and green apple. The palate is well balanced by integrated oaking, displaying notes of citrus, minerality and roasted nuts. The palate is austere, yet vibrant and textured, with a lingering and refreshing finish.

This grassy citrus blend pairs well with the lightly cured sea bass served ceviche style. Sea jelly and a prawn bisque gel tone down acidic notes while the grilled asparagus adds to the acidic depth leaving a well-balanced mineral finish leaving you wanting more on a fresh spring day.

variety : Semillon | 55% Semillon, 45% Sauvignon Blanc
winemaker : Kevin Grant & Johann Fourie
wine of origin : Walker Bay
analysis : alc : 13.31 % vol  rs : 1.9 g/l  pH : 3.09  ta : 6.4 g/l  
type : White  style : Dry  body : Full  taste : Fruity  
pack : Bottle  size : 750ml  closure : Screwcap  

ageing : The wine can be savoured now, but will benefit from bottle maturation over the next three to five years.

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 : This Bordeaux style white blend is made from a south-east facing vineyard situated on the shores of the lagoon which runs down to the cold Atlantic Ocean. This shaded slope with its close proximity to the ocean results in a cooler median daytime temperature with cool maritime winds that caress the vineyards from midday. All bunches were hand-picked in the cooler morning hours to retain the freshness of flavours.

about the harvest: Grapes were hand picked in the vineyards and only individually selected grapes were harvested at maximum flavour intensity.

in the cellar : Skin contact of two to four hours was allowed, to achieve the desired acidity. The wine was inoculated with a specially selected yeast strain and fermented at 12° - 13° C to preserve the fruit flavours. The wine spent 60 days on the fermentation lees, which was stirred once a week to enhance mouthfeel.

The wine consists of three different terroir components that were handled separately to ensure that each displays its unique characteristics. The two varieties from which the wine is made, have very different textural qualities. The harvest produced wines with juicy flavours while the Semillon brought optimal palate weight and length. The oak adds a touch of textural enrichment together with light toasty flavours on the palate.

The cultivar split in the wine is 55% Semillon and 45% Sauvignon Blanc. 80% of the final was barrel fermented in 3rd and 4th fill French oak barrels.

Cases Produced: 12 barrels

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