limited stock Strandveld Vineyards

Pofadderbos Sauvignon Blanc

standard courier: 3 working days

Sold by: Strandveld Vineyards

R 140

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

750 ml (Standard)

2019


Cultivar:

100% Sauvignon Blanc

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

13.40% alc vol Sugar g/l: 1.8
Type: White Wine Cellaring Potential: 8 yrs
Origin: Cape Agulhas Appellation: Elim

Tasting Notes:

Passionfruit, grapefruit and distinctive blackcurrant on the nose. Creamy and full on the palate with citrus, fynbos and oyster shell minerality, complemented by a lovely natural acidity and a long finish.

Passion Fruit
Passion Fruit

Citrus
Citrus

Fynbos
Fynbos

Minerality
Minerality

Strandveld Sauvignon Blanc is made from vines grown on a cool south-easterly facing slope of the Elim wine ward. Surrounded by local Elim Fynbos (which is protected as part of the Biodiversity and Wine Initiative) this vineyard is known for its frequent encounters with Puff Adder snakes, hence the name "Pofadderbos". The unique Strandveld terroir is beautifully expressed in this vineyard, growing in almost 100% yellow ferricrete rocky soil. The modest crop ripens slowly in our cool climate, without the loss of flavour.

The summer of 2018 was the driest in 50 years. So much so that we saw most of our wetland vlei areas in the Agulhas plain dry up completely. It was like living in a strange new world walking over dry, cracked mud in a vlei that is normally the home of the local Hippo pod. The winter started late at the end of May and it was only towards the end of September that we saw the wetlands full of water again. The normal cool, dry, windy Spring conditions that we are so famous for resulted in a small but healthy crop. The rest of the growing season was moderate with a cool, dry January and Febraury. The only significant rain during the harvest was towards the middle of March, 55mm, and by then most of the grapes were safely in the cellar. We harvested the Sauvignon Blanc grapes on two separate occasions during the middle of February to get more complexity with freshness and full ripeness.

Innovative winemaking techniques, cold fermentation with selected yeast strains tanks and lees contact for four months.

Food pairing

Asian-style pan-fried Corvina sea bass with Sauvignon Blanc-simmered leeks and Shiitake mushrooms.

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