Eikendal

Sauvignon Blanc

standard courier: 3 working days

Sold by: LKW Distributors

R 140

Ready to ship   available2 60 + Sold only in multiples of 6 Bottles

750 ml (Standard)

2017


Cultivar:

100% Sauvignon blanc

Country:

South Africa

Rating:

92 Points - Tim Atkin

Specifications:

13.00% alc vol Sugar g/l: 4.3
Type: White Wine Cellaring Potential: 2 to 3 yrs
Origin: Western Cape Appellation: Elgin

Tasting Notes:

The Eikendal Sauvignon Blanc 2017 has lovely tropical fruit, melon, Cape gooseberry, guava and a fresh grassy green aroma on the nose that follows through to the palate. The wine has a full mouth-feel, with a lively, delicate acidity and a long, pleasing finish.

Melon
Melon

Guava
Guava

Gooseberries
Gooseberries

Cut Grass
Cut Grass

Situated in the “Golden Triangle” of wine growing, Eikendal vineyards flourish in a mountain and maritime microclimate, ideal for the production of quality wine. Since 1981, the 76 hectare wine farm has been under the ownership of the Saager family from Zurich, Switzerland. The Swiss owners recognised the great potential of the area and wasted no time in modernising the existing vineyards and establishing the cellar.

We focus on two different clones of Sauvignon Blanc which offer a desired blend of fruit-driven flavours, combined with more earthy asparagus and fig flavours. Canopy manipulations range from extreme leaf removal to minimal intervention to produce these specific flavours. Vine spacing is 2.4m x 1.2m and during most vintages the grapes are grown without any irrigation.

All blocks are kept separate through the vinification process. The grapes were picked in the early morning where they were cooled down before being delivered to the cellar. After destemming and a soft crushing, the juice enjoyed approximately four hours of skin contact followed by a gentle pressing. The free run and pressed juices were kept separately. The next 48 hours saw the juice then settling below 10ºC with minimal intervention. Fermentation was completely spontaneous and natural with no addition of artificial yeasts and took eight months to complete. During this time the wine stayed on its primary lees. 80% was fermented in stainless steel tanks and 20% in small, egg-shaped tanks. Blending took place eight months after harvest.

The wine was allowed time in the bottle before being released.

Food pairing

Pair with goats’ cheese, oysters, artichoke and pesto gnocchi.

White Fish Vegetables Soft Cheese Seafood
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