Altima Sauvignon Blanc

Oysters, especially with an Asian dressing. Spring vegetables such as asparagus and peas.

Altima is situated in Elandskloof, an isolated valley north of Villiersdorp which is 5km wide and is surrounded by a steep mountain range that rises 1km from the valley floor. The steep topography causes the valley to receive less direct sunlight due to the overshadowing mountains. This, together with the elevation of 600 to 850m results in a very cool climate for the valley. This unique terroir produces wines with a high natural acidity and upfront aromas. Naturally low Ph results in enhanced age ability in wines produced from this site. Grapes are harvested much later than other sites in the Western Cape, with harvest typically starting early in March. The vineyards produce an intense Sauvignon.

The wine spent 8 months on the lees before being blended and bottled.

The grapes were harvested by hand at the optimum level of ripeness. Individual parcels contribute to flavours ranging from grassy, green peppers to riper tropical fruits. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed/ before Overnight skin contact period allowed for the maximum extraction of flavour. The free run juice was settled and fermented separately in stainless steel tanks.

This is a range created in recognition of the Cape of Good Hope’s vinous heritage which stretches back more than 350 years when the first Governor of the Cape planted grapes. These unique wines are the result of irreplaceable parcels of old vines and site specific terroirs. The labels reflect the grape variety as well as the origin and singular characters behind them.