Constantia, South Africa
Sauvignon Blanc 60%
The two varieties are harvested and vinified separately according to their unique style before blending. The Sauvignon Blanc portion is made from old vines harvested during the early morning at sugar levels of 23°- 24B.
The Semillon grapes are left to hang on the vine as long as possible to achieve full ripeness.
Eighteen hour skin contact before pressing extracts mineral and green tones from the Sauvignon Blanc.
The clean juice of the Semillon is fermented in 500L and 600L French oak barrels. The wine was left in barrel for a further 6 weeks with regular batonage – a total of two months in barrel from start of fermentation, through malolactic fermentation, to blending.
After blending, the wine went back into barrel, a combination of 500L and 600L French oak barrels used, 30% new, 30% 2nd fill, 20% 3rd fill, 20% 4th fill. The wine spent a further 7 months, for a total of 9 months, in barrel before fining and bottling at the end of November.
RESIDUAL SUGAR: 3.7g/ litre
TOTAL ACID: 6.3g / litre
Award pedigree: 2011 vintage: Riscura White Hot Wine Award – Top Performing Bordeaux-style White Blend | Trophy Winner in Old Mutual Trophy Wine Show. 2017 vintage: Platter’s Wine Guide 2018: 4.5 stars | Tim Atkin South Africa Report 2017: 94 points | Decanter World Wine Awards Silver Medal