Sauvignon Blanc

Shellfish, Vegetarian, Goat cheese

The Sauvignon Blanc is sourced from a West-facing vineyard located at the entrance to the Bottelary Hills, the meeting point for Cool air from the Atlantic Ocean and False Bay. The site is sloped and steep, with gravelly granite-derived soils. Cool morning mist during the growing and ripening season cools down the air temperature in the morning before the midday sun. During the afternoon the cool air from the prevailing South-Easterly wind cools down the grapes. Both these cooling effects lengthen the ripening period, resulting in an increase in aromas and flavour development.

Post fermentation the wines were racked and returned to the same barrels where they remained on the fine lees for 9 months to mature and gain complexity, and texture. Produced in a Fume Blanc Style.

Grapes are hand harvested in small crates in the cool early hours of the morning. The grapes are cooled overnight in a cold room before being crushed and destemmed the next day. The grapes were cold macerated for 24 hours before being pressed and the juice was transferred to 2 x 500L neutral French Oak Barrels for fermentation with indigenous yeast.

“The Gecko” Gecko’s are fascinating creatures. At first glance, they seem flimsy and fragile. But they are cunning and constantly adapting, surviving in some of the most inhabitable places on earth where the odds are often stacked against them. Much like vines that are often also called the perfect weed because of their ability to adapt and thrive in the most unlikely circumstances. They will climb up massive trees to reach sunlight for survival and reproduction. If the vine is tended and managed optimally, it produces delicious grapes. The Fruits of Labour that can be enjoyed on its own OR, if you possess the virtue of patience, used to create something even more rewarding and delectable over time. Wine.