Timepiece Sauvignon Blanc

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The grapes were harvested on the 14th February 2020 at 22.2°B. The juice was fermented in a combination of oak barrels and clay amphora. 33% of the juice was barrel-fermented in 228L 2nd & 3rd fill French Oak barrels and 67% in 400L clay amphora for a period of 6 months. Malolactic fermentation took place in both amphora and barrel. Amphora has the natural ability to keep the lees in constant suspension during fermentation.

The distinct ravine which embodies Stellenbosch Kloof harnesses all the qualities of a well-orientated compass. Varying elevations and aspects allows us to grow a selection of classic varieties to specific sites that optimise this expression through their location. The cooler south–facing aspect, hosts the more sensitive and aromatic white-skinned grape varieties, as seen in our Timepiece Sauvignon Blanc.

The wine was matured “sur-lie” for 6 months with occasional “barrel rolling” to add richness to the palate. One barrel was naturally fermented.