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The Art of Gifting | Creative Block 2 #1

The Art of Gifting | Creative Block 2 #1

The art of gifting lies in surprise, delight and good wine, of course. Take a creative approach to gifting those you love with one-of-a-kind, local art piece from our Spier Arts Project. The Creative Block 2 Art of Gifting series pairs a white-wine lover's Creative Block 2 with an art piece composed of lighter, neutral shades.

About the project

The Creative Art Project invites artists to work on blank blocks that are workshopped with our curator, Tamlin Blake, to hone creative skills. The selected works are then purchased by Spier Arts Trust.

Find the information about the artist at the back of your art piece. 

About the Wine

Like a painter mixes colours to create their composition, Creative Block 2 is blended from a rich aromatic palette of 2 distinct varietals to compose an elegant blend. 

This blend of 94% Sauvignon Blanc and 6% Sémillon turns heads wherever it appears. Lusciously textured tropical, fynbos and asparagus flavours are overlaid upon a canvas of mouthwatering minerality. Coveted by connoisseurs and critics alike, accolades for the 2019 vintage of this Sauvignon Blanc-dominated white blend include a double-gold medal at the Veritas wine awards 2020, four-star rating from Platter’s Wine Guide 2020 and 92 points from British Master of Wine Tim Atkin.

TASTING NOTE | DOWNLOAD TASTING NOTE

Tropical notes of gooseberry, lime and white peach. Subtle hints of fynbos and a touch of white asparagus deliver depth. The palate is young and leads to a long and structured mineral finish. 


R 1,500.00
R 1,500.00
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Concours Mondial de Bruxelles 2022 - 84 points
Platter's Wine Guide 2022 - 4.5 stars (90)
Veritas Awards 2021 - Gold

Butter-roasted free-range chicken with seasoned goat cheese under the skin, or battered SASSI-friendly fish nuggets with anchovy mayonnaise.

WINEMAKER
Johan Jordaan

WINE OF ORIGIN
Coastal

TERROIR / SOIL
Oakleaf, Clovelly and Glenrosa soils approximately 16 km from the cool Atlantic Ocean.

WINEMAKING
Grapes were hand-harvested early in the morning in 10kg lug boxes and pre-cooled before hand-sorting, destemming and crushing. Skin contact was limited to six hours and the free-run juice drained off to settle overnight before inoculation with a carefully selected yeast strain. The fermentation took place in stainless steel tanks under controlled temperatures between 12° and 14°C. A small portion of the Sémillon was fermented in French oak barrels to add complexity to the wine. The wine matured for four months on the lees before bottling.

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