Predominant flavours are those of tropical fruit with herbaceous overtones, whilst the overall impression is of elegance and delicacy with a long flavoursome finish.


The juice was handled reductively and left to settle for 3 days after which it was racked and inoculated to ferment at low temperatures. Left on the lees for 3 months before blending and bottling.


Origin: Jonkershoek Valley
Variety: Sauvignon Blanc
Bottling date: Bottled in August 2018.
Analysis: Alcohol: 14.0%
Residual Sugar: 1.71 g/ℓ
Total Acid: 5.65 g/ℓ
pH: 3.39
Low sulphur? SO2 at bottling: 92mg/ℓ
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