Wine Awards: South Africa VERITAS Double Gold – the first for the premium Walkerbay wine region. Platter’s South African Wine Guide (DINERS Club) Ranking: 4 red stars (excellent)
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: 3
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 contribute 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: 22.5 degrees balling (Brix) / 95 °Oe /19 °KMW
The grapes are entirely hand-picked, between daybreak and mid-morning.
The 2012 Sauvignon Blanc were harvested on two separate dates; 08/02/2012 and 15/02/2012. Reductive winemaking techniques were applied to protect the sensitive Sauvignon Blanc flavours. The grapes were gently crushed, cooled and given 6 hours skin contact at a temperature of 10 °C for more complexity. The free-run juice were drained to a smaller tank and pressing followed. Nitrogen gas was used during pump-over to preserve and protect the delicate Sauvignon Blanc flavours.
The juice was fermented just over 18 days till dry of between 11 – 12 °Celsius. The wine was stabilized and filtered pre-bottling.
100% Sauvignon Blanc
The wine is bursting with intense whiffs of tropical fruit & gooseberries, followed by a well-balanced mouth-filling taste, explosion on the palate and a delightfully lingering minerality. The unique maritime climate & dominant soil-types of this unique little vineyard situated on the banks of the Botriver Lagoon comes through on the slight oyster shell saltiness in this elegant Sauvignon Blanc.
Goat's cheese either baked, in a salad or on its own; fish - whether it be 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: 13 %vol
RS: 1.5 g/l
Free SO2: 46mg/l
Total SO2: 138mg/l
Total Acidity: 7.4 g/l
Production: 9 440 bottles
Bottling date: 28th August 2012
Release date: December 2012
Appellation: Bot River (Overberg Region), Western Cape, South Africa