Winemaking Techniques
Cold skin maceration was carried out for six hours before 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.
Vintage Conditions
Bud break were 5 to 7 days later compared to the 2020 vintage, giving rise to later flowering and a late start to the 2021 season. Rain and cold weather conditions at the beginning of November had a very positive effect on set and was a contributing factor to a better 2021 season. The cool summer conditions gave the 2021 season a start with a slow ripening period and grapes reached phenolic ripeness 3- 4 weeks later. These factors contribute to more fruit intensity and higher acidity levels.
Food Pairing
Complements antipasti, salad Niçoise, shrimp cocktail, grilled swordfish or Thai green curry.
Appellation: Western Cape, South AfricaVarieties: 100% Sauvignon Blanc
Harvest Date: February | Vintage: 2022
ALC: 12% | RS: 1.8g/l | pH: 3.4 | TA: 6.1g/l
