Winemaking Techniques
Cold skin maceration was carried out for six hours. The free run juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees where batonnage was applied for a week. It was then racked and left on the fine lees till right before bottling.
Vineyards
The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.
Food Pairing
Combines beautifully with fresh light flavours. Enjoy with oysters or a walnut and pear salad.
Appellation: Western Cape, South AfricaVarieties: 100% Sauvignon Blanc
Harvest Date: February | Vintage: Non Vintage
ALC: 12% | RS: 9.4g/l | pH: 3.32 | TA: 5.29g/l
