Sauvignon Blanc

Swordfish carpaccio, Asparagus Tarte Tatin, Thai lemon beef

Doused with all the privileges of a cool climate, the Walker Bay boasts some of the most soughtafter Sauvignon Blanc vineyards. Nudged by the Bot River lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night. A beneficial diurnal range aids in even ripening and complexity, ushering the development of delicate fruit notes, fine tannin structure and a bright acidity. Maritime winds encourage healthy vines that need minimal intervention.

8 months; 65% barrel fermented, 25% new + 25% Foudre and Ceramic eggs

Harvested at optimal ripeness, the grapes were destemmed, skin contact allowed for a few hours. The wine was cold fermented with reductive processing in a combination of stainless steel tanks, barrels and ceramic eggs. The wine was left on its lees after fermentation for the full time spent in barrel.

Benguela Cove is part of the Benguela Collection, owned and operated by entrepreneur Penny Streeter OBE and her family. At Benguela Cove we champion Penny’s two main causes; sustaining the natural environment and empowering women in business. Benguela Cove Lagoon Wine Estate is a low yield farm, focused on producing premium estate wines. Situated in the Western Cape winelands near Hermanus, South Africa. Our winery is the largest wine producer in the cool-climate Walker Bay region. This unique maritime estate boasts one of the closest vineyards to the sea and the fresh Atlantic Ocean breezes help to produce exceptional fruits which our award-winning winemaker Johann Fourie and his team turn into fine estate wines.