Production
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 at 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.
Tasting notes
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.
Food match
Delicious with brightly-flavoured seafood dishes, thai salads, citrus dressings or indeed by the glass on its own!
