100% Sauvignon Blanc
The source of the fruit is a single vineyard site from the Jonkershoek Valley. The soil consists of decomposed granite and quartz.
Grapes were harvested at 21.8 – 22.6ºB with a total acidity of 8.1 g/ℓ and pH of 3.0.
The grapes were whole bunch pressed using a Champagne pressing cycle to ensure only the finest quality juice being used. The fermentation was occurred naturally in 500 litre puncheons of which 20% was new. The wine spent 9 months in barrel. (500lit)
Winemaker : Warren Ellis
Main Variety : Sauvignon Blanc
Alcohol : 13.5 %vol
pH : 3.23
RS : 3.0 g/l
Total Acid : 5.70 g/l
Appellation : Stellenbosch
2016 Wine Spectator – 91 points
Tim Atkin’s 2016 South Africa Special Report – 94 points
2017 Platter’s Wine Guide – 4½ stars