Sparkling Sauvignon Blanc

Best paired with white meats and fresh fish. It goes well with green herbs and softly spiced creamy soups or serve simply with a slice of soft Goats cheese.

After the primary fermentation; the wine was stabilised and prepared for the secondary fermentation in bottle. The secondary fermentation in bottle took three months to complete and the wine was disgorged shortly thereafter.

The Sparkling Sauvignon Blanc base wine is made in the traditional method, harvested by hand and gently whole bunch pressed at low pressures in order to not extract bitter phenols. The juice was settled overnight and racked clean before fermentation. Fermentation took place at low temperatures in stainless steel tanks and took three weeks to complete.

The Cape’s first farm established in 1682 has come a long way from its humble beginnings. Roughly 30 minutes from the bustling heart of Cape Town Steenberg is a destination steeped in heritage.