Varietal: 100% Sauvignon Blanc
Fruit source: from two vineyards near the Palmiet River in Elgin
Yield: 6 tons/hectare
Total production: 9250 bottles
˚B at harvest: 22-23.5˚
Total Acid: 6.6
Residual sugar: 1.0
Age of vines: 13 years
Trellis: 5-wire vsp
Irrigation: supplemental drip irrigation
Vineyard elevation: 240m
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. Unusually for a South African white wine, the grapes came in with such a high natural acidity that we did malolactic fermentation on half of the wines to help reduce the acidity.
While the resultant wine may have lost some of its overt fermentation aromas, it has an added complexity and texture on the palate and a strong minerality.