Sauvignon blanc 2006

Origin The majority of the grapes were sourced from the same mountain vineyard as in 2005. However, the 2006 vintage has the introduction of some Sauvignon grapes sourced from a little vineyard on the back slopes of the Simonsberg as well as a small percentage of Semillon from the Helderberg. Vinification The grapes were harvested earlier this year, transported in the cool morning to the cellar where they were hand tipped into the press for a long three hour whole bunch pressing session. The majority of the fermentation occurred in stainless steel with 35% done in older 225l French Oak barrels. The wine stayed on fermentation lees for six months to build fatness. The wine was then racked, blended, finned and bottled. Winemaker’s tasting notes The nose is distinctly fruit driven with loads of freshness. Typical flavours you could expect would be gooseberry, passion fruit and a touch of greenness. On the palate there is a good balance of mid palate fruit and acidity with a moderate alcohol giving some length. The barrel component adds some structure and texture to the palate, with the Semillon rounding off the wine on the finish. Great with crayfish, crab curries and of coarse Saturdays by the pool. Analysis Alcohol : 13.2 %vol Residual sugar : 1.9 g/l Total acid : 5.8 g/l pH : 3.2