Postcard SB

Varietal: 100% Sauvignon Blanc
Fruit source: from two vineyards near the Palmiet River in Elgin
Yield: 4 tons/hectare
Total production: 4700 bottles
˚B at harvest: 22-23.5˚
Alcohol: 13.5%
Total Acid: 5.6
Residual sugar: 5.1
Age of vines: 13 years
Trellis: 5-wire vsp
Irrigation: supplemental drip irrigation
Vineyard elevation: 240m
Slope: Southerly

Details of vinification and oaking:

The grapes for this wine are from two separate vineyards near the Palmiet River in Elgin. They are both cool sites that produce fully ripe grapes at a relatively low sugar level and with excellent natural acidity. The wine is 10% barrel fermented, but only in older, 3rd and 4th fill barrels; no new oak was used. The barrel fermentation components were done with its indigenous yeasts. After primary fermentation, the wine was left on its primarily lees and given occasional battonage for 7 months. The idea was to build richness and minerality on the palate to balance the fine natural acidity. Like in years past, some of the wild yeast ferments stopped prematurely, leaving a touch of residual sugar (although the wine is still technically dry) which we felt adds nicely to the overall balance.