Sauvignon Blanc

Shellfish, Vegetarian, Goat's Milk Cheese

Machine harvested during night, skin contact for 4 hours before pressing. Juice was settled clearly before racking to fermentation tank. First inoculation with Non Saccharomyces yeast. This yeast enhances mouth feel and gives body. After 48 hours re inoculated with Saccharomyces yeast (Vin 7) to complete the fermentation process. Extended lees contact given in order to gain more body / sweetness through yeast cell autolysis.

The Villiersdorp Moskonfyt en Vrugtekoöperasie Beperk was established in 1922 to produce (grape must jam) and grape juice concentrate. This cool climate apple-farming area has long held the promise of producing excellent wine grapes. With the building of Theewaterskloof dam in the early eighties and access to irrigation, a shift occurred towards the production of wine grapes. The result is wines that express the unassuming yet effortless beauty of the valley. Villiersdorp Winery is privately owned. Its stakeholders are committed to a production process that is inclusive and beneficial to all personnel, clients and growers. And to bottling wines that deliver generously on value and enjoyment.