Sauvignon Blanc

Delicate fish like sole.

The Sauvignon Blanc grapes are picked in the coolness of the morning, the emphasis being on capturing that perfect ripe stage when the fruit has developed ripe fig flavours with softer acids whilst an abundance of crisp and fresh tropical fruit is woven into the structure.

Grapes enter the cellar under reductive conditions where they are de-stemmed, skin contact for 6 – 10 hours and then pressed. After settling the clean juice is racked off the sediment and moved into stainless steel tanks for fermenting under controlled cold temperatures. Once fermentation is complete the wine is racked from the thick muddy lees and kept on the fine lees at very low temperatures. After the wine has gained further complexity from lees contact it is racked and prepared for bottling.

The name De Wetshof has been synonymous with the production of fine wines in South Africa since the 1970’s. As the first registered wine estate in the Robertson Wine Valley De Wetshof has become known internationally as South Africa’s eminent Chardonnay House due to the pioneering role it played in introducing this noble Burgundian grape to the country. The De Wet family’s winemaking heritage can however be traced back to 1694 when the first De Wets arrived at the Cape and immediately made a mark on the South African wine industry. Today De Wetshof is one of the few third generation wine estates in South Africa. Here Danie de Wet proprietor and cellarmaster is assisted by sons Johann (viticulture and marketing) and Peter (winemaker).