Perfectly paired with lemon butter-fried scallops, ceviche or leek and white mushroom soup with a dollop of Gorgonzola cheese and citrus zest.
WINEMAKERJacques Erasmus ORIGINCape Town TERROIR / SOILDecomposed granite. VINEYARD AND CLIMATE CONDITIONSSauvignon Blanc loves a sea-breeze for a slightly extended hang time on the vine, so we source fruit from a maritime climate. The two vineyards are based on the slopes of the Tygerberg Hills, just 16km from the cold Atlantic Ocean. Planted in weathered shale, the warm days and cool nights mean berry ripening is very controlled. The 23-year-old vines have deep roots, resulting in excellent water retention to yield fruit with a wonderful saline quality. To create added complexity and layers, we harvest at different ripeness levels. It’s a laborious process, but the result is worth it. WINEMAKINGOnly the best bunches were hand-harvested early in the morning in 10kg lug boxes and pre-cooled before hand-sorting, de-stemming and crushing. Skin contact was limited to six hours and the free-run juice drained off to settle overnight before inoculation with a selected yeast strain. The fermentation took place under controlled temperatures between 12° and 14°C. The wine matured for six months on the lees before bottling. DOWNLOAD TASTING NOTE
