Sauvignon Blanc

Sunday chicken roast with an herby dressing, served with good quality fresh asparagus and zesty lemon butter sauce. Creamy chicken or fish dishes and a summer fruit salad could also work.

The Lonagvi range is made by two legends of different continents, Julio Bouchon from Chile and David Nieuwoudt from South Africa. The Sauvignon Blanc vineyards are situated in the Leyda Valley in Chile, a mere 8 km from the cool Pacific Ocean.

Finally, the wine is further maturated on fine lees for additional four months with a monthly battônage of tank before the final blending and bottling.

Grapes are hand-harvested early morning at 21-23.5 balling. Grapes crushed at 8°C with approximately five hours skin contact before a light pressing. Two days of juice settling followed by racking and addition of selected yeast. Fermentation is at 11°C for approximately 24 days.

The Longaví range is a collaboration between Chilean wine producer Julio Bouchon and Cederberg Private Cellar’s winemaker David Nieuwoudt. The idea to make wine together developed over several years as the two friends met at the annual London Wine Fair and tasted each other’s wines, vintage to vintage. Longaví means ‘snake’s head’ and is also the name of a volcanic mountain at the foot of the Andes Mountains that Julio finds particularly inspiring. The vineyards are situated in the Leyda Valley in Chile, a mere 8 km from the cool Pacific Ocean. The first wine, a Sauvignon Blanc, was produced in 2013 and was followed by a Pinot Noir. The Cabernet Sauvignon 2013 was released in 2016. All the wines are made in Chile.