Sauvignon Blanc

Shellfish, Vegetarian, Goat cheese

Severe weather fluctuations during bud break and flowering, followed by cool windy conditions contributed to less and uneven bunches and smaller berries.

The wine was left on its primary lees for 5 weeks post-fermentation and, after blending, an extra 3 months on fine lees.

The grapes did not receive any skin contact and were gently pressed. Fermentation lasted 3 weeks at 15˚C.

Delaire Graff is a Stellenbosch wine estate on the Helshoogte Pass, where mountain slopes and cooling maritime influence shape the vineyards. Known for Cabernet Sauvignon, Chardonnay, red blends, rosé and MCC, the estate produces polished South African wines with fruit intensity, freshness and structure.