Wine Awards: Platter’s South African Wine Guide (DINERS Club) Ranking: 4½ red stars (outstanding)
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: 23.0 degrees 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 2013 Sauvignon Blanc grapes were handpicked during the picking window of the 6th to the 20th of February. The grapes are 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 15th of August 2013.
100% Sauvignon Blanc
This multi-layered wine shows depth, richness and texture with an uplifting grassy aroma of nettle & gooseberry, backed by granadilla & kiwi fruit flavours and a delightful oyster-shell minerality.
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: 13.6 %vol
RS: 1.3 g/l
Free SO2: 52mg/l
Total SO2: 141mg/l
Total Acidity: 7.4 g/l
Production: 5 805 bottles
Bottling date: 15th August 2013
Release date: March 2014
Appellation: Bot River Walkerbay (Overberg Region), Western Cape, South Africa