Award-winning Family Reserve Sauvignon Blanc Case

The grapes were picked separately between 22 and 24°balling, reductively crushed and the juice was given 12 -18 hours skin contact prior to settling. After only 1 day settling, we racked the cloudy juice (120ntu) to tank where it got inoculated with selected wine yeast strain. The juice was then gravity fed into 400l French oak barrels and 1 x 500l Amphora for fermentation. We only used 2nd, 3rd and 4th fill barrels to protect the delicate Chenin Blanc fruit.

The Family Reserve Chenin Blanc 2020 was crafted from three different wards and soils (Decomposed Granite, Oakleaf and Duplex) in Stellenbosch, each contributing to the complexity of this wine. These vineyards are all over 40 years old and unirrigated bush vines. The canopy of the bush vines was suckered and tipped to ensure a cool microclimate around the grapes with no direct sun and without botrytis. The 2020 vintage was earlier than normal with the first Chenin Blanc picked in the 3rd week of January. Moderate day temperatures and cool nights with very little rain during the ripening of the Chenin meant we had near perfect grapes to work with. Healthy and bursting with flavor.

The wine spent an extra 8 months in barrel and Amphora. This vintage is the first vintage we added Amphora fermented Chenin to blend but also 1 x 400l barrel (5%) of skin fermented Chenin Blanc. There was no fining or filtration before bottling.

The grapes were picked early in the morning and in some cases even during the night. We handle Sauvignon Blanc very reductively from the start with dry ice in the vineyard through to the fermentation vessel. 50% of the grapes were crushed as soon as it arrived (before 10am) with a CO2 blanket and given at least 12 hours skin contact. The other 50% were “whole bunch” pressed into the settling tanks. The portion that received skin contact was fermented in stainless steel tanks while the “whole bunch” portion was fermented in new 400l French oak barrels.

The grapes were selected from vineyards in Durbanville and Darling. The growing season were moderate with cold evenings, perfect for Sauvignon Blanc. Some leaf plucking in the bunch zone early in December to ensure enough sunlight on the bunches and to create a healthy microclimate around our bunches. What a vintage!

The wine spent 6 months on the lees and in barrel before it was blended and bottled.

The grapes were picked early in the morning and in some cases even during the night. We handle Sauvignon Blanc very reductively from the start with dry ice in the vineyard through to the fermentation vessel. 50% of the grapes were crushed as soon as it arrived (before 10am) with a CO2 blanket and given at least 12 hours skin contact. The other 50% were “whole bunch” pressed into the settling tanks. The portion that received skin contact was fermented in stainless steel tanks while the “whole bunch” portion was fermented in new 400L French oak barrels.

The grapes were selected from vineyards in Durbanville and Darling, all near the cooling breeze of the Atlantic Ocean. Due to a cool, wet spring, budding was seven to 14 days later than usual, but consistently good and even, promising a great vintage. Some leaf plucking in the bunch zone early in December ensured enough sunlight on the fruit and created a healthy microclimate around the bunches.

The wine spent 6 months on the lees and in barrel before it was blended and bottled.