Sauvignon Blanc

This Sauvignon Blanc pairs well with goat's cheese, oysters, artichoke, or pesto gnocchi.

Grapes are meticulously sourced from a site-specific block in the Elgin Valley, situated at an altitude of 350 meters above sea level. The cool climate of Elgin is optimal for premium Sauvignon Blanc production. Two different clones of Sauvignon Blanc are utilized to achieve a blend of fruit-driven flavours and more earthy asparagus and fig notes. Canopy management varies from extreme leaf removal to minimal intervention to produce these specific flavours. Vines are spaced at 2.4m x 1.2m and are grown without irrigation.

The wine is matured on its lees for 2 months with biweekly batonnage before bottling.

Grapes are hand-picked into 18kg lug boxes and transferred into fruit bins containing oxygen-scavenging tannins. Sulphur is added to preserve freshness during transport from Elgin to the cellar. Upon arrival, dry ice is added, and the grapes are destemmed, crushed, and placed into the skeier. The juice undergoes 4 hours of skin contact before being racked and pressed to settle in the tank. Delicate juice extraction yields 670L per ton. Alcoholic fermentation occurs in a combination of stainless steel tanks, concrete eggs, and plastic eggs, with batonnage every 2 weeks for 2 months prior to bottling.

Situated in the “Golden Triangle” of wine growing Eikendal vineyards flourish in a mountain and maritime microclimate ideal for the production of quality wine. Since 1981 the 76 hectare wine farm has been under the ownership of the Saager family from Zurich Switzerland. The Swiss owners recognised the great potential of the area and wasted no time in modernising the existing vineyards and establishing the cellar.