A serious wine for serious wine lovers, this remarkable white blend is one to treasure. Make it the cornerstone of your own collection, or gift it to the connoisseur in your life. Named after Spier's managing director (and longstanding former Cellar Master) this wine represents the pinnacle of his passion, craft and commitment to terroir. The 2018 vintage was rated 4.5 stars by Platter’s Wine Guide 2020 and received 94 points in the Tim Atkin Annual South African Report.
TASTING NOTE | DOWNLOAD TASTING NOTE This Bordeaux-style white offers harmoniously balanced, subtly articulated flavours. Soft, rounded and refined, it has traces of the unexpected, like fig leaves on the nose and the merest hint of elderflower. This complexity of flavours comes from very selective sourcing and attention to detail. The presence of oak is a barely-there sensation, on the nose rather than the palate. This stirs yet more complexity into its wonderful creaminess. While already intriguingly complex, the 2017 vintage promises to become increasingly layered over the coming years and will show best at 5 – 8 years after harvest.
Pair with citrus-buttered line-fish or whole steamed lobster.
TERROIR / SOIL
The Sauvignon Blanc, sourced from Tygerberg, grew on water-retentive Malmesbury shale whilst the Stellenbosch sourced Semillon grew on rich Hutton and Clovelly soils. The Sauvignon Blanc from Stellenbosch' Helderberg grew on Oakleaf soils.
VINEYARD AND CLIMATE CONDITIONS
Timing was certainly of the essence. It had been a very warm summer. We had to deal with rapid ripeneing and so we harvested about a month early. The Sauvignon Blanc was picked at optimum ripeness, while the berry showed excellent natural acidity and strident tannins. The Sémillon came off the vine at 22 - 22.5 degrees Balling - at peak acidity.
Also crucial to the taste profile, ultimately, was allowing about a day of skin contat on the press, using only free-run juice, and then a long stint on the lees. Similar to our process in 2016, we barrel-blended to exact percentages before beginning fermentation. Fermentation took place in one large, lightly toasted foudre barrel, before agegin on the lees for 14 months. The blend was nicely integrated before bottling.