Pierneef Sauvignon Blanc

The grapes were harvested at a sugar content between 21 - 23 degrees Balling. Skin contact period of approximately 16 hours was permitted during processing. Fermentation occurred at 15 degrees Celsius, after which the wine was separated from the coarse lees and left on the fine lees for a duration of 5 months, followed by blending.

The approach to the season was positive, marked by normal budding and flowering. Although the initial shoot growth was slow, it later accelerated, particularly after the early December rain. Harvest time commenced earlier than expected. While the analyses for the early grapes were favourable, acidity unexpectedly decreased in some of the later grapes. The intensity of the aromas remained impressive. The season will be remembered for the substantial rain in March, especially impacting the later red grapes. The vineyards are meticulously trained and managed to achieve a harmonious balance in both leaf coverage and crop load. Ongoing canopy management is essential to effectively address disease pressure. The soil predominantly originates from shale and exhibits a gravelly topsoil, complemented by layers of clay or coffee rock beneath. The prevailing cool conditions contribute to maintaining low fertility, resulting in a typical crop load of around 6 tons/ha.