Appellation 
Western Cape
 
Cultivar(s) 
Sauvignon Blanc
 
Analysis 
Alc % by Vol: 13.41 Residual Sugar g/l: 4 Total Acid g/l: 6 Volatile Acidity g/l: 0.51 Free SO2 mg/l: 39 Total SO2 mg/l: 120 pH: 3.4
 
Winemaking Process 
All bunches were destemmed and gently pressed using a vacuum press. Grapes hand-picked and chilled to -1C overnight. The grape must/juice is handled in a reductive manner(free of oxygen) and kept chilled to preserve delicate aromas, with minimum sulphur additions. Fermentation initiated in Stainless steel tanks, 5 different batches fermented using different commercial yeasts with the temperature automatically controlled at 14C-14.5CC throughout fermentation.
 
Maturation 
After fermentation the wine is matured on the lees for 3 months. Mixed frequently during the maturation period to add a creamy, tangy texture to the wines character.
 
Tasting Comments
A Sauvignon Blanc with mineral, grassy, green fig tones combined with pineapple, lemon, and granadilla, grapefruit flavours. This wine has a fresh, crispy acidity, which is supported by well-rounded juicy, refreshing palate. Beautifully paired with canapes, salads, seafood, poultry, sushi and fresh fruits.