Altima Sauvignon Blanc

Hand-harvested at optimum ripeness, the fruit was de-stemmed and crushed, followed by 12 to 16 hours of skin contact. The free-run juice settled for 2 to 6 days before being racked into stainless steel tanks for cool fermentation.

Altima Estate is located in Elandskloof, a 5km-wide isolated valley north of Villiersdorp surrounded by a mountain range rising 1km above the valley floor. Because of the overshadowing mountains, the valley receives less direct sunlight, which, combined with the valley’s elevation of 600 to 800 m, results in a distinctly cool continental climate. Table Mountain Sandstone group quartz sandstone is visible against the higherlying mountains. The farm’s primary soil type is good, decomposed shale soil from the Malmesbury group. This unique terroir results in fruit with high natural acidity and low pH levels, which contribute to the wine’s ageability. Grapes are harvested much later than other sites in the Western Cape, with harvest usually starting early in March. The vineyards produce an intense Sauvignon Blanc with a fresh expression of passion fruit, gooseberry, citrus and freshly cut grass. The 2025 growing season in Elandskloof followed a cool, wet winter with above-average rainfall. Soil profiles were well recharged, and dams reached healthy levels ahead of budburst. Spring and early summer were dry and mild, promoting balanced shoot growth and excellent canopy development. Conditions remained stable throughout the ripening period. Diurnal temperature variation was pronounced—cool nights helped preserve acidity while warm days supported flavour accumulation. The Sauvignon Blanc was harvested at optimal phenolic and sugar ripeness, showing crisp acidity, precise aromatics, and defined varietal character. The 2025 vintage stands out as one of the strongest in recent memory

The wine spent 3 to 5 months on its fine lees, developing texture and mouthfeel, before being blended and bottled.