21 Gables Sauvignon Blanc 2021

Honouring our farm's architectural legacy: an unrivalled 21 unique Cape Dutch gables.



The 21 Gables range pays homage to Spier’s winemaking heritage of more than 300 years. The 21 architecturally significant gables remain preserved on the estate to this day. While it is uncertain when Sauvignon Blanc entered South Africa, estimates date to the late 1880s.

Today, the white grape is one of the five most planted varieties in the country, loved for its zesty and fresh character. The 21 Gables Sauvignon Blanc follows suit, offering an unwooded expression that brings together two distinctive, cool-climate vineyards.

TASTING NOTE
Fresh grassiness with bell pepper, passion fruit, green fig leaves and gooseberry. The palate is concentrated and richly textured with a fresh, green finish.

R 1,260.00
6 Bottle CaseSingle Bottle 750ml

AWARDS

Concours Mondial de Bruxelles 2022 - 83 points
John Platter Wine Guide 2021 - 4.5 stars

SERVE WITH

Perfectly paired with lemon butter-fried scallops, ceviche or leek and white mushroom soup with a dollop of Gorgonzola cheese and citrus zest.

WINEMAKING

WINEMAKER
Jacques Erasmus

ORIGIN
Cape Town

TERROIR / SOIL
Decomposed granite.

VINEYARD AND CLIMATE CONDITIONS
Sauvignon 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.

WINEMAKING
Only 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.

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