Collection Sauvignon Blanc

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The grapes were handpicked early morning in small lug boxes from 20 up to 22.5°balling ripeness over a period of 3 weeks starting early February. Oxidation was kept to the minimum to retain natural fruit flavours. Grapes lightly pressed, juice cold settled after which it was racked, inoculated and cool fermented in stainless steel tanks between 11-13°C for 14 days. Kept on the lees for 3 months.

The 9ha vines were planted over the period of 2003 up to 2010 with 2.5m spacing. Soils consist of weathered granite on a clay base. The vines are drip-irrigated to ensure optimal ripening and trained on a 5-wire Perold trellis system. Vines benefit by having the cool breezes from the nearby Atlantic Ocean (False Bay) during the ripening season.