Fat Lady Sauvignon Blanc

Refreshing mineral finish makes it perfect to enjoy on its own but pairs well with fresh salads, fish, and goats milk cheese.

Vineyard site is predominantly on a west to southwest facing slope at 203m above sea level approximately 5.19km from the cool South Atlantic Ocean.

After fermentation the wine in T13 (free run), was left for 30 days on fermentation lees before racked to T19 with some fine lees to mature a further four months. The wine in old French oak barrels were left on fermentation lees for a total of six months. Both components were blended at the beginning of Spring before it was prepped for bottling.

Grapes were sorted by hand then destemmed and chilled via mash cooler to 10°C. Gentle press cycle of 3h was used with free run juice (~2500L) kept separate from pressed juice (~900L) for 48h settling. Total yield = 3500L (700L/ton). Free run Juice (70% of total yield) was racked to a stainless-steel tank (T13) and co-inoculated with cultivated yeast strains for a cold fermentation not exceeding 18°C. Fermentation took 21 days to complete. Pressed juice (30% of total yield) was racked to four old French oak barrels and inoculated with a cultivated yeast strain for fermentation at ambient room temperatures.

Hasher Family Estate is a family-owned farm in South Africa’s sought after Upper Hemel-en-Aarde Valley. Founded by the Herten-Haspeslagh family, the farm represents the coming together of centuries of European farming heritage with a lifelong passion for Africa. Run by a young and passionate team, the farm proudly produces exceptional wines that celebrate the cool maritime climate and unique soil the area has become known for.