In the Bottle
How we make it: The grapes come from the farm Phisantekraal in the cool Durbanville area. The 12-year-old trellised vineyard was planted on deep, well-drained Oakleaf soils with a very good water-holding capacity. The most advanced viticultural practices like remote sensing and precision viticulture are used in environmental friendly ways to enhance the quality of the grapes. To make sure we get as much Sauvignon flavour as possible, we taste our grapes regularly during the ripening season and only harvest them at optimum ripeness - usually during the early morning when it is cool enough to preserve the flavours.
In the cellar, the grapes are crushed and the skins and juice are separated as soon as possible. The juice is immediately chilled to 10 °C and left to settle overnight. The following morning, the clear juice is racked from the lees and inoculated with dry Saccharomyces yeast. Fermentation proceeds at 10 - 12 °C for 21 days until dry. The wine is then sulphured and left on the gross lees for another 4 months to give it extra body and elegance. Before bottling, the wine is cleared up and filtered.
How to store it: Up to 3 years (due to high acidity)
Food suggestions:Serve chilled with sushi, calamari, line fish or poultry.
