21 Gables Sauvignon Blanc

Perfectly paired with lemon butter-fried scallops, ceviche or leek and white mushroom soup with a dollop of Gorgonzola cheese and citrus zest.

Sauvignon Blanc loves a sea breeze for a slightly extended hang time on the vine, so we source fruit from a maritime climate. The two vineyards are based on the slopes of the Tygerberg Hills, just 16 km from the cold Atlantic Ocean. Planted in weathered shale, the warm days and cool nights mean berry ripening is very controlled. The 25-year-old vines have deep roots, resulting in excellent water retention to yield fruit with a wonderful saline quality. To create added complexity and layers, we harvest at different ripeness levels. It’s a laborious process, but the result is worth it.

The wine matured for four months on the lees before bottling.

Only the best bunches were hand-harvested early in the morning in 8 kg lug boxes. We specifically use smaller boxes to ensure the fruit does not get crushed and the quality remains high. Once the grapes arrive in the cellar, they are pre-cooled before hand-sorting, destemming and crushing. After six hours of skin contact, the free-run juice was settled overnight before inoculation with a selected yeast strain. The fermentation took place under controlled temperatures between 11° and 13°C.

Spier, near Stellenbosch, is one of South Africa’s oldest wine farms with a recorded history dating back to 1692. While rooted in this heritage, we've got a vibrant and conscious energy, and are home to one of the largest collections of contemporary South African art. Our wines are among the most awarded in the country. Visit us, and enjoy them paired with wholesome, tasty food made with ingredients grown either on our farm or by trusted, nearby farmers. If you feel like lingering, our Hotel and conferencing facilities offer inspiring Winelands getaways in the tranquillity of nature.