Classic Selection Sauvignon Blanc

Delicious with meat carpaccio, seafood, and salads—or simply on its own.

Vineyards are sourced from the cooler coastal regions and from the warmer Paardeberg area. Mostly planted in granite and shale soils, which promote high natural acidity for which Sauvignon Blanc is known. Vineyards situated in these cooler regions enhance the vibrant tropical flavours, while the warmer Paarl vineyards offer ripe richness with stone and melon fruit flavours. The two styles are blended together to create a crisp, fresh, and balanced wine.

Harvested around mid-February, the grapes and juice are kept as reductive as possible to avoid exposure to oxygen in order to preserve the quality and maintain the typical tropical flavours. After crushing, skin contact was allowed for an extended period to provide structure and flavour. The juice underwent a cool fermentation of 12–15°C for a period of 20 days. Fermented dry, the wine was left on the lees for a further three months, resulting in a full flavoured wine with a ripe, fresh aftertaste.

Since 1941, collaboration has been at the heart of Boland Cellar. Our award-winning wines are the result of working closely with growers, employees, suppliers, talented winemakers, customers, consumers, and nature itself. We strive to honour our region by producing wines of excellence, building on a proud heritage as regional specialists with international acclaim. Our passion goes beyond winemaking. By championing ethical practices and sustainable brands, we aim to make a positive impact on our ecosystem and community. Great wine is never the product of one element alone. Soil, climate, and nature’s changing forces all play their part. At Boland Cellar, we extend this natural collaboration by working with farmers and growers across diverse terroirs; bringing the story of each vine to your glass.