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.

The grapes are cold crushed at 8°C with approximately four hours of skin contact before a light pressing. Only free-run juiced is used. The latter settles for four days at 10°C. Two days of juice settling is followed by racking and the addition of selected yeasts. Once fermentation is completed, the wine stays on the lees for two months before the final blending and bottling.

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.