Sauvignon Blanc 100%
50% of grapes were fermented on skins in an open top fermented with daily punch downs until dry after which it was basket pressed and racked to new 500L French oak. The other 50% was whole bunched pressed and fermented in older French oak. Both parcels were blended together after 6 months in oak and racked back to barrel for a further 10 months of maturation.
Bottling took place in Dec 2021.
Combining skin and barrel-fermented components, with wild yeasts adding yet another dimension, this wine is showing incredible black current intensity, aromatic spices and passion fruit with subtle herbal nuances expressing the cooler climate origin. The underlying minerality adds depth to this beautifully expressive Sauvignon Blanc, layered with incredible texture and a mouthwatering acidity.
Christian Eedes: “Complex and exotic aromatics of naartjie, nectarine and granadilla plus potpourri and dried herbs. The palate has a great core of fruit to go with an arresting line of acidity and long, pithy finish. Taut and yet full of detail. 96/100.”