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Sauvignon Blanc 90% & Viognier 10%
Stellenbosch, South Africa

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Situated on the South Easterly side of the Simonsberg Mountain with elevations 530m above sea level with mainly south-facing slopes, possessing some of the highest elevations in Stellenbosch. The high altitude and the rich red soils are ideal for premium quality wine grape production.

Through the understanding of our optimal climate and soil type, we have firmly entrenched ourselves as one of the leaders in Cabernet Sauvignon, placing Stellenbosch Cabernets firmly on the global wine map.

As we believe grape quality is the single most important factor in serious winemaking, our policy in one of minimum interference, allowing the wines to be a true expression of each vineyard.

This vibrant aromatic wine exhibits beautiful passionfruit and gooseberry aromas which merge with hints of apricot and melon on the nose. The palate is medium bodied with a crisp clean finish. The Sauvignon blanc provides fresh natural acidity, while the Viognier adds palate weight, layers of complexity and depth to the wine.

Food Pairing
Cheeses, Oysters or delicate fish like sole.

Residual sugar 1.4 g/l
pH 3.22
Total acid 6.7 g/l
Alcohol 13.5 %

Yeasts Vin7 / QA23
Fermentation temp 14 °C
Method The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 5°C) to cool the fruit down, receives a dose of pectolytic enzymes as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation and spontaneous fermentations. Once the press is full the cycle is started, and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. We inoculate with a commercial yeast strain, the ferment runs at 14°C, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 5 months after which we rack them and add a light fining to clean them up a bit for evaluation. After tasting our winemaking team decides on the final blend, the blend is made and the wine is prepared for bottling.

Root stock 101-14
Soil type Tukulu / Glenrosa
Age of vines Planted 2005, 2006
Plant density 2500 vines/ha
Trellising 7 wire Perold with moveable foliage wires
Pruning Spur
Irrigation Supplementary drip
Picking date 24 February 2022
Grape sugar 22.5°B
Acidity 7.6 g/l
pH at harvest 3.24

Certified Sustainable. Vegan Friendly.

sustainable / Vegan
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