Sauvignon Blanc

Set the mood with crisp table linen, Cape salmon, citrus gremolata and asparagus tempura. This Sauvignon Blanc from 35-year old vines plays off goat cheese soufflé’s creaminess. It calls for a little summer salad of heirloom tomato, cling peaches and burrata or roasted butternut with fennel and fried sage.

The vines from single vineyard Block no.20 Sauvignon Blanc (2.8 ha) are grown in a combination of slighty rocky, sandy and clay soil with an average ability to retain moisture. Neutron hydrometers measure the moisture levels and according to their readings, controlled irrigation is applied. The vines are stressed as needed to control the size of the berries and the vigorousness of the canopy. Active management of the leaf canopies protect the bunches from direct sunlight, allowing the winemaker to receive the best possible full- flavoured grapes.

100 Days of maturation on the fermentation lees in barrel lead to further flavour development. Wine undergoes protein- and cold stabilization before bottling.

Grapes are hand-picked at optimum ripeness between 22.5 – 23.5° Balling, depending on the temperature and soil conditions of the specific season. Once the grapes have been picked, they are transported to the cellar in layers of dry ice to protect the juice from contact with oxygen. After crushing and de-stemming the juice is kept on the skins for 24 hours to allow maximum flavour extraction. Free- run juice is then kept at minus 4 degrees Celsius to freeze-out excess water and boost flavours. Fermentation occurs in a combination of new French-oak barrels and stainless tanks.

Du Toitskloof Wines is a Breedekloof producer sourcing most of its grapes from vineyards within 10km of the cellar. With fruit grown across mountain slopes, alluvial soils and rocky sites, the range offers accessible South African wines shaped by regional consistency and everyday table appeal.