Elgin Sauvignon Blanc

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A second berry sorting by hand occurred on arrival at the cellar and ensured that only the optimum quality grapes were crushed. All cellar tactics and handling decisions were made to retain freshness and emphasise the natural fruit quality and purity. All air contact with the juice and wine was avoided by using inert gasses to preserve the inherent fruit flavours. Fermentation took place in stainless steel tanks at a controlled temperature of 16°C. Wine was left on the primary lees after fermentation.

This Sauvignon Blanc is sourced from the highest vineyard in Elgin on a mountain plateau 500m above sea level only 18km away from the cool Atlantic Ocean. The vineyard, located on well-drained Bokkeveld shale soils, is one of the latest ripening sites in the Cape. Grapes were harvested by hand at an average 21.9°B, with bunch selection done in the vineyard and cool transportation in small bins to preserve the integrity of the fruit.

Stirring of the lees happened weekly for the first eight weeks, thereafter once monthly. This process, called bâtonnage, ensures a rounded and soft structure on the mid-palate of the wine and a rich, lingering finish.