Reflection Sauvignon Blanc

Serve alongside a Chicken a la King with extra green peppers for an unforgettable dinner.

The grapes were harvested in the early morning hours of Valentines day (this was the first Sauvignon blanc to come into the cellar). The grapes comes from our young block of Sauvignon blanc and is also the highest block on the farm. After destemming and crushing we gave the juice 24 hours skin contact before pressing. A very special yeast was selected to ferment this batch of juice and we think the result speaks for itself.

Although not intentionally award driven, there is no denying the status of this tiny family-owned Durbanville cellar. Strategically we are following a very traditional but personalised approach to making wine. In line with our brand honesty, we don’t try to be clever or practice contrived marketing jargon. We pick by hand, allowing us to leave the less perfect bunches for the soil to enrich itself – and before pressing, we again sort the individual grapes by hand. “We completely believe that beautiful wines come from day to day thoughtful management in the vineyards.” Our bottom line is that to be part of the Nitida family requires commitment, passion, and a desire to be involved. Our punch through system, while automated, was designed by the engineer in Bernhard to closely emulate a traditional hand-punch method. Of course, we do use modern technology for pressing and pumping, but always seek out the gentlest methods.