Wine Awards: Platter’s South African Wine Guide (DINERS Club) ranking: 4½ red stars (outstanding), Top 10 Sauvignon Blanc in SA 2015 Runner up, Vitis Vinifera 2014 Gold, Michelangelo 2015 Silver, Veritas 2015 Bronze
Age of vines: Planted in 2008 on drought resistant Ramsey rootstock with stronger growth characteristics for the higher lying sandy sections of the farm and wetness tolerant 8-7 rootstock for the lower lying laterite, clay areas.
Number of Clones: SB 10, 108, 316 & 242 – to increase the complexity of the wines.
Vineyards: Grapes were harvested from two distinct different soil types on the farm. The early ripening, sandy sandstone section which produce the fruity flavours and the laterite gravelly Bokkeveld clay section that con-tribute to more body and minerality in the wines (from 4 blocks with three different clones on laterite gravel on clay, weathered Table Mountain Sandstone & Bokkeveld shale were harvested). The grapes are influenced by the unique maritime climate, the cool Atlantic Ocean breeze and the inimitable terroir of the farm in the shade of the Kogelberg Mountain Biosphere.
Average sugar at harvest: 21.5 °Balling (Brix) / 97 °Oe / 19.4 °KMW
The individual bunches were hand-selected (grapes are entirely hand-picked), between day-break and mid-morning. The fruit was stored carefully in low table grape trays.
The 2014 Sauvignon Blanc grapes were handpicked during the picking window of the 13th and 14th of February. The grapes is kept overnight at 8 °Celsius. Next day the fruit is sorted before it is carefully de-stemmed and gently pressed. Strictly reductive winemaking practices takes place to preserve the flavour characteristics. After settling of two days at 10°Celsius, natural fermentation is induced after the racking from the lees. A fermentation temperature is kept at 11 to 12°Celsius. After alcoholic fermentation the wine is left on the fine lees for 4 months before it was bottled on the 17th of August 2014.
100% Sauvignon Blanc
This crystal clear wine has a pale straw colour. Inviting entry on the nose reveals multi-layered flavour, identified as uplifting tropical fruit of gooseberry and guavas, backed by granadilla, kiwi & grapefruit.
Delightful oyster-shell minerality enhances the lingering aftertaste. Finishing in-depth with richness and texture, typical for the uniqueness of this vineyard.
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, light chilli and garlic when cooked with fish, chicken or vegetables.
Winemaker: Kobie Viljoen
Alcohol: 12.93 vol%
RS: 1.3 g/l
Free SO2: 34mg/l
Total SO2: 123mg/l
Total Acidity: 6.6 g/l
Production: 5 880 bottles
Bottling date: 17th August 2014
Release date: 2015
Appellation: Bot River Walkerbay (Overberg Region), Western Cape, South Africa