Groenekloof Sauvignon Blanc

The juice was cleaned by means of flotation after it was racked and inoculated to ferment at low temperatures. 10% of the wine was Spontaneous fermented and matured in barrel. The wine was left on the lees for 5 months before blending and bottling.

Groenekloof is situated near Darling on the West Coast and consists of a series of hills running parallel to the ocean. These bush vines are low-yielding vineyards with no supplementary irrigation. The soil consists of predominantly decomposed granite and clay with good water-retention capacities. Harvest commenced on the 2nd of February and carried through to the 16th of February. Grapes were harvested between 21.5 and 23°B with a total acid of 8.0- 9.5g/l and a pH of 3.3-3.4.