Sauvignon Blanc

White meats such as chicken or veal especially if accompanied by a creamy sauce or with spring vegetables such as asparagus and peas.

A minimum interference approach is taken in the vineyards to get a true reflection of the unique terroir. Vertical shoot positioned trellised vines of 8 and 12 years old were used to produce grapes in cooler pockets of Stellenbosch.

The wine spent 10 months in French oak barrels before being bottled.

This wine has been naturally fermented containing no enzymes, preservatives or stabilisers.

Over the past decade Jasper Raats has built an international reputation for crafting outstanding wines such as Sauvignon and Pinot from the Hemel-en-Aarde Valley but more particularly for his seven years of winemaking efforts in New Zealand. Crafting very individualistic wines “that I like and can make without any restrictions or guidelines” has been a natural progression two years after returning to South Africa.