Sauvignon Blanc

Shellfish, Vegetarian, Goat cheese

Grapes harvested by hand in small baskets at 22 to 23°B. The yield was 7 tons per hectare.

We gave the grapes 4 hours of skin contact before fermentation. 100% was fermented in tank and left on the gross lees for 4 months. Batonage occurred weekly until the wine was stabilized for bottling.

Boschkloof is a Stellenbosch family winery led by Reenen Borman, with a reputation built on Syrah and Rhône-inspired wines. The range combines old-school restraint, confident winemaking and a clear focus on wines that are both approachable in youth and rewarding with age.