Boutinot has been refining and redefining its Sauvignon Blanc vineyards over many years and work with numerous Coastal growers to best express the specific terroirs of this region that is influenced by that cooling Atlantic Ocean breeze. The soil type is a variety of decomposed granite, shale and limestone and the plots are all unirrigated. The winery receives the grapes before midday. They are destemmed and crushed and go into strainers where the free run is pumped gently to tank. The Sauvignon Blanc is fermented in temperature controlled stainless steel tanks between 11C and 13C. The ferment is likely to last around 10 days. The wine is racked after ferment and then kept on fine lees right up until bottling.
This Sauvignon Blanc from the Western Cape displays fresh, ripe yellow fruit flavours with a hint of waxy lime and plum stone, as well as some leafy herbal notes which makes for a zippy, racy and deeply quaffable drop.
Delicious with brightly-flavoured seafood dishes, Thai salads, citrus dressings or indeed by the glass on its own!