Sauvignon Blanc

This fresh and lively sauvignon blanc shows a blend of tropical fruit, kiwi and a saline finish. The orange “koffieklip” soils lend richness and texture while the white limestone clay soils lend tension and a savoury note.

Vineyard Information

Cultivar: 100% Sauvignon Blanc
Region: Walker Bay
Appellation: Stanford Foothills
Irrigation: Complimentary drip
Trellis System: Vertical Shoot Positioning. Double Perold.
Soil: Mixed duplex clay soils
Climate: Cool with winter rainfall

Product Information

Full name: Stanford Hills Sauvignon Blanc
Current Vintage: 2023
Varieties: 100% Sauvignon Blanc
Origin: Walker Bay
Total produced: 4540

Wine Making

Wine Maker: Peter Kastner
Consultant: Neil Patterson

Grapes were picked early morning, destemmed, crushed, pressed and allowed to settle for 24 hours. Fermentation occurred with selected yeast strains at 12-18°C. The wine was kept on the lees for 1 month, after which it was racked off the gross lees, sulphured up and left on fine lees until blending. Before bottling, the wine was kept in stainless steel tanks at below 12°C. Cold stabilised and filtered. No added acid, sugar, etc.

Wine Makers Remarks

Colour: Pale straw
Nose: Tropical fruits, lychee and grapefruit, golden delicious apples with citrus blossoms.
Palate: Soft fresh entry with tropical fruit following from the nose. great texture to finish with lingering citrus notes.
Food:

Analysis

Alcohol: 12.94%
RS: 1.8 g/l
TA: 6.6 g/l
pH: 3.28