Sauvignon Blanc

West Coast oysters, green asparagus with lemon butter. Fantastic with seared tuna & garden salads

The 2025 Sauvignon Blanc comes from a cool, slow-ripening vintage in Stellenbosch. A mild winter with steady rainfall built strong reserves, while the temperate spring and cooler-than-usual summer delayed ripening and preserved remarkable natural acidity. The fruit arrived later than expected, beautifully balanced, and intensely aromatic - showing lifted citrus, green fig, and fresh herbal detail. The slower season delivered purity, precision, and a luminous brightness that defines this vintage. Sauvignon Blanc from the south-facing blocks at Weltevreden was brought in at peak flavour development, picked in the cool of early morning to lock in vibrancy.

The fruit went straight to stainless steel, where a selected yeast culture guided clean, temperature-controlled Termentalion to preserve the wines natural brightness and aromatic clarity.

Bertha is harvested below the jagged peaks and rolling hills just outside Stellenbosch at Weltevreden 1692. During the last three hundred years of existence of Weltevreden 1692, the Estate was occupied by the Badenhorst, Retief, Smith, Peel and Bezuidenhout families. The Estate has legendary status and features prominently in the history of South Africa. It is a National Heritage Monument and represents the height of the new-classical Cape Dutch architecture. The bespoke range of wines were named after Bertha. The Bezuidenhout family pays homage to their mother, a woman with an unbeatable resilience, creative spirit and an uncanny resourcefulness. Much like Bertha’s impressive adaptability across a landscape of varying situations, the Bezuidenhout family have dedicated their winemaking pursuit in crafting easy-drinking, accessible wines that are fresh and food-friendly, reflecting the spirit of the Cape and limited in volume. Taking advantage of the south facing slopes, cooled by the Atlantic breeze coming from Table Bay, the winemaker harvests the grapes by hand in the morning, getting them into the cellar as cool as possible, retaining the fruit profile better throughout the winemaking process.