Sauvignon Blanc 2019
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Product | SAUVIGNON BLANC | Vintage | 2019 |
Wine Description | ||||
Date harvested | Date bottled | Date released | No bottles produced | |
14 February 2019 | 09 July 2019 | 15 August 2019 | 2,500 | |
Wine Maker | Rocco de Villiers, Cape Crush, Helderberg | |||
Vinification | Grapes are harvested first thing in the morning and delivered to the cellar where the grapes are destemmed and cooled down to 15°. Five to six hour skin contact before pressing and worked on reductively. Anchor Alchemy II yeast was used and cold fermentation employed. Bentonite used for protein stability and wine kept at low temperatures over a long period for cold stabilization. Wine on lees until filtration (four to five months). | |||
Style & storage | Fruit driven with dominant tropical flavours. Wine can be stored up to four or five years. | |||
Alcohol | Residual sugar | Total Acidity | pH | |
14.32 % | 1.7 g/l | 6.8 g/l | 3.21 | |
General Comments | A fresh crisp wine with subtle tropical fruit aromas on the nose, citrus and melon coming to the fore. A refreshing wine with a soft mouth feel and a silky texture which is well balanced and showing complexity and a long clean finish. The wine will keep for a couple of years. |
Nigma 2017
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Product | Wooded Sauvignon Blanc | Vintage | 2017 |
Wine Description | ||||
Date harvested | Date bottled | Date released | No bottles produced | |
6 February 2017 | 20 January 2018 | 15 October 2018 | 760 | |
Wine Maker | Gerda Willers, Four Paws, Franschhoek | |||
Vinification | Five to six hour skin contact before pressing and worked on reductively. Barrel fermentation and batonage carried out daily for a month after fermentation. Bentonite used for protein stability and wine kept at low temperatures over a long period for cold stabilization. Thereafter wine was left on lees prior to bottling (12 months). | |||
Style & storage | Fruit driven with influence of oak contact in a ‘Revolution’ oak barrel for 12 months.This wine can easily be stored up to four or six years. | |||
Alcohol | Residual sugar | Total Acidity | pH | |
14.10 % | 3.9 g/l | 6.7 g/l | 3.45 | |
General Comments | An interesting wooded sauvignon with floral notes on the nose, particularly elderberry, as well as hints of honey and spice. The palate picks up refreshing citrus and nutty flavours. A well balanced, yet complex wine with a soft buttery mouth feel |