Grapes were harvested in two batches.
First 33%of grapes are harvested at lower ripeness to create a solid acid structure to carry the wine. Second 66% was harvested at optimum ripeness to add full fruit flavours and the overall body of the wine. After fermenting separate, these two components were blended to form a seamless integration of acid and fruit. Dry ice used during all stages of production. All grapes harvested by hand before 11h00.
 

AWARDS: FNB Sauvignon Blanc Top 10– Runner Up
National Wine Challenge 2018– Top 100
National Wine Challenge 2018 – Double Platinum

AGE OF VINES: 12 Years

RES/SUGAR: 2.9 g/l

TOTAL ACIDITY: 5.4 g/l
ALC BY VOL: 14% pH: 3.14