Sauvignon Blanc

Pairs well with fresh seafood, grilled fish, salads, asparagus dishes and goat’s cheese. Its crisp acidity also makes it suitable as an aperitif.

Grapes are sourced from De Wetshof’s vineyards in the Robertson Valley. Although the region is generally warm, vineyard sites benefit from cooling afternoon breezes and well-drained soils, allowing Sauvignon Blanc to retain freshness and natural acidity while achieving good flavour ripeness.

The wine is matured briefly in tank and bottled early to capture primary fruit expression. It is intended to be enjoyed young rather than developed through extended ageing.

The grapes are gently pressed and fermented in stainless steel tanks at controlled temperatures to preserve varietal character and aromatic intensity. No oak is used, with the winemaking focused on freshness, purity and early approachability.

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).