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2015 Sauvignon Blanc

THE JUDGEMENT OF THE CELLAR MASTER

This clear wine has a brilliant pale straw colour. Inviting entry on the nose reveals multi-layered flavour, identified as uplifting green trop-ical fruit of granadilla layered with herbaceous aspects of nettle at the forefront (typical maritime Sauvignon Blanc). On the palate the wine shows freshness with a firm and textured mid-palate. Delight-ful oyster-shell minerality enhances the lingering aftertaste with lay-ers of tropical and herbal notes. Finishing in depth with richness and texture; typical for the uniqueness of this vineyard.

THE VINEYARD

Site: Cape South Coast, Walker Bay / Bot River region, Western Cape, South Africa
Age of the vines: 8 years
Vines: Planted on drought resistant Ramsey root-stock with stronger growth characteristics for the higher lying sandy sections of the farm and wetness tolerant 8-7 rootstock for the lower laying laterite, clay areas.

THE HARVEST

The individual bunches were hand-selected (grapes are entirely hand-picked), between daybreak and mid-morning. The fruit was stored carefully in low table grape trays.
Sugar content: 23.5° Balling (Brix) / 98.8° Oe

THE WINE CELLAR

The 2015 Sauvignon Blanc grapes were handpicked during the pick-ing window of the 2nd and 10th of February 2015. The grapes were kept overnight at 8 °C. Next day the fruit was sorted before it was carefully de-stemmed and gently pressed. Strictly reductive wine-making practices took place to preserve the flavour characteristics. After settling of two days at 10 °C, natural fermentation was in-duced after the racking from the lees. A fermentation temperature was kept at 11 to 12 °C. After alcoholic fermentation, the wine was left on the fine lees for 7 months before it was bottled on the 16th of November 2015.

FOOD SUGGESTIONS

Goat’s cheese either baked, in a salad or on its own; fish, whether it is baked, steamed, fried or served as a soup. Also, lime, coriander and garlic when cooked with fish, chicken or vegetables.

TECHNICAL ANALYSIS

Winemaker: Kobie Viljoen
Alcohol: 13.48 vol%
pH: 3.11
RS: 2.5 g/l
Free SO2: 22 mg/l
Total SO2: 118 mg/l
Total Acidity: 6.67 g/l
Production: 2,989 bottles

THE TOP AWARDS

Old Mutual Trophy Wine Show 2017 Silver
Platter’s South African Wine Guide 2017 4 stars

Wine Tasting

OPERATING TIMES

Monday - Friday
09:00 - 17:00

Saturday - Sunday
10:00 - 17:00

Contact us for more information
Tel: +27 28 284 9185
E-mail: office@rivendell-estate.co.za

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