Sauvignon Blanc

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Meticulous grape sampling and flavour development determined the time of picking, and grapes were handpicked in batches over a three-week period. When crushed, the grapes delivered a yield of 660 litres per ton. Following 6 hours skin contact, the juice was settled, racked and inoculated to ferment in tank at 14°C for 22 days. 80 days’ lees contact and bâtonnage contributes to the the wine’s aromatics and body, followed by blending, protein stabilisation, cold stabilisation, and bottling.

Hot, windy conditions accelerated the growing cycle, bringing the harvest forward by roughly two weeks. Most grapes were harvested before rain arrived, minimising the risk of rot. Flowering and fruit set progressed smoothly despite occasional winds, and careful monitoring ensured pollination was unaffected. Berry size increased, resulting in higher yields per hectare, even as cluster numbers were slightly lower — a reflection of productive vines and careful vineyard management. Overall, sugar balance, acidity, and phenolic ripeness developed as expected, setting the stage for wines with structure, elegance, and ageing potential. The Sauvignon Blanc vineyards are planted in well-drained blue shale at 200 metres above sea level on the Western slope of the Tygerberg, 7 kilometres from, and in sight of, the Atlantic Ocean. Employing the VSP trellis system, a typical harvest produces 10 to 12 tons per hectare.