Hanekraai Sauvignon Blanc Semillon

Best enjoyed with seafood and lighter meat dishes.

2018 was a rather warm and dry season influenced by the ongoing drought conditions, yet we did not suffer any drastic heat spikes during the harvest period, thus the vines showed little stress. Overall fruit quality was excellent, producing a healthy crop of very small berries with great concentration of flavour.

After fermentation, the wines were left on the lees for 10 months without the addition of SO2. After 10 months of ageing, the barrel selection was made and the wines were blended.

Grapes from these two vineyards were picked separately. The Sauvignon Blanc were fermented and matured in stainless steel tanks, while the Semillon juice partially fermented on the skins with daily pump overs before after which the juice was transferred into barrel to complete fermentation.

Lievland’s history dates back to 1715, when the original farm was granted to the ex-soldier Jurie Hanekom. Lievland lies on the western slopes of the Simonsberg mountains between Stellenbosch and Paarl, two of the most prominent wine-growing areas in the Cape. The climate, location, and soil on the slopes are conducive to the cultivation of high-quality grapes, and some of the Cape’s best-known wines are made here. Lievland is all about "the here and now", and their wines are made in a generous fruit-forward, well-extracted style.