Other recent vintages:  2012  

Fermentation occurs primarily in stainless steel tanks, although 10% of the blend is fermented in French oak barrels and left on the lees for 3-6 months. Notes of gooseberry, green fig and guava combine with elegance and freshness.

  • South Africa    Coastal Region
  • 100%
    Sauvignon Blanc
     
  • Alcohol
      14.0%
  • Certified sustainable
  • Certified sustainable
  • Oak
      10% barrel fermented in neutral French oak
  • Vegan

<p> The vineyards are 12 years old and yield 8-12 tons per hectare.</p> <p>Picked at cool temperatures, grapes for this wine are left on the skins for 12-24 hours after crushing. Only free run juice is used for fermentation. Fermentation occurs primarily in stainless steel tanks, although 10% of the blend is fermented in French oak barrels and left on the lees for 3-6 months. The wine is bottled 9 months after picking.</p>