Sauvignon Blanc

Best served with lightly seared Norwegian salmon and a caper butter sauce.

Our Sauvignon Blanc blocks were planted in 1997, 1998 and 2005, each one, a different combination of rootstock and scion. Each provides a great building block in the final wine. Soil is course sand of the Clovelly formation.

The wine then spends a further five months on its lees in tanks before bottling.

Only the first run off juice is used to make our Sauvignon blanc. A cold fermentation at 12 to 14 degrees Celsius is completed in stainless steel tanks.

Constantia Uitsig is a historic Constantia wine estate focused on a small, considered range of South African wines. Rooted in one of the Cape’s oldest wine regions, the estate produces wines shaped by cool coastal influence, classic varieties and a clear sense of place.