Sauvignon Blanc

Shellfish, Vegetarian, Goat cheese

Harvest was a touch earlier than usual, beginning in the first week of February. Budding was even and complete, helped by a fortuitous two days over 30 Centigrade in mid-September, but it was unusually late in the Sauvignon blanc. The weather at flowering was benign, if a little wet. Ripening was a touch uneven - more so in the various Sauvignon blanc vineyards than for Pinotage. Overall the year was wetter than the previous few years (with a total annual rainfall of 849mm for calendar year 2019). A particularly wetter than average October and January created downy mildew pressures, which became odium and later botrytis pressures, not helped by high humidity and early morning dew. These were however satisfactorily held at bay with organic treatments. The average maximum temperatures for Dec, Jan, Feb, Mar were exactly equal to our long-term average of 25 Centigrade (the long-term equivalent for Burgundy for Jun, Jul, Aug, Sep is 24.8 Centigrade), so on our measure, the vintage was cooler than 2019 and equal to the celebrated 2009 and 2015 vintages. Pinotage yields were significantly down on the already low yields of 2019. Sauvignon blanc yields were very low in our old vineyards and normal in the younger vineyards. A standout feature of the 2020 vintage was phenolic ripeness at lower alcohol than usual, combined with low sugar to alcohol conversions for the fermentations. A highly positive situation. So despite lower alcohol, the Pinotage is deep, and intense, with a beautiful fine-grained structure.

8% Barrel fermented in neutral barrels

In 1994 Anthony Hamilton-Russell founded Southern Right Cellars as a Pinotage specialist convinced that Pinotage has the intrinsic qualities to produce truly world-class wine with a distinct South African expression and typicity. As an early ripening grape it is Anthony’s belief that Pinotage will perform best in cooler maritime areas where a longer slower ripening season will afford fully developed tannins and a greater fruit complexity. In partnership with winemaker Kevin Grant the team initiated plantings on four carefully chosen clay rich sites in the cool maritime Walker bay appellation.