Sauvignon Blanc

Best enjoyed on warm summer days with fresh oysters, line fish, or on its own as an aperitif.

After fermentation the wine is aged on fine fermentation lees for 4 months.

The grapes are hand-picked, destemmed, and gently crushed into a press. The juice is allowed to settle naturally over 12 to 24 hours, without the use of additives. Fermentation takes place between 14 to 16 Celsius, with regular mixing.

Cape Point Vineyards is uniquely located in the Cape Peninsula where it is set rather majestically against the slopes of the famous Chapman’s Peak mountain range and overlooks the nearby Atlantic Ocean – a mere 1 2km’s away. Cool sea breezes along with ancient mountain soils make for a unique terroir with a late growing season that results in a world class Sauvignon Blanc with minerals tones and great complexity.