Timepiece Sauvignon Blanc

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The grapes were harvested at optimal ripeness on the 21th of February 2025 at approximately 22.8°B. The juice was fermented in a combination of oak barrels, clay amphora, and tank. 38% of the juice was barrel-fermented in 228L barrels; 11% in 1st fill barrels, and 16% in 2nd fill. 10% of the juice was fermented in 400L clay amphora – the amphora clay pot has the natural ability to keep the lees in constant suspension during fermentation. Malolactic fermentation took place in both amphora and barrel. 52% was tank fermented to retain the freshness of the wine.

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 9 months with occasional "barrel rolling" to add richness to the palate. No sulphur was added during vinification or aging of the wine prior to bottling.