Pierneef Sauvignon Blanc

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The grapes were harvested at between20 and 22 degrees Balling. The wine was allowed 16 hours of skin contact. Fermentation was at approximately 14 degrees Celsius.

The 2018 winter was better than the previous 3 years, the dams also recovered well. We had good buds on the vineyards, but the wet and windy conditions in the blooming period had a negative impact on the grape bunch forming. We had a relatively cold summer and the harvest started a bit later than usual. The analyses looked promising with high acid levels and low pH levels. The bunches were very uneven which made the timing of harvest quite difficult. This was also one of the smallest harvests since 2005

The wine was removed from the heavy lees and left on the fine lees for 5 months, followed by blending.