Cold skin maceration was carried out for six hours before the free run juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees where batonnage was applied for a week. It was then racked and left on the fine lees till right before bottling.
The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.
Bud break were 5 to 7 days later compared to the 2021 vintage, giving rise to later flowering and a late start to the 2021 season. Rain and cold weather conditions at the beginning of November had a very positive effect on set and was a contributing factor to a better 2022 season. The cool summer conditions gave the 2021 season a start with a slow ripening period and grapes reached phenolic ripeness 3- 4 weeks later. These factors contribute to more fruit intensity and higher acidity levels.
Antipasto, Salad Niçoise, Shrimp Cocktail, Grilled Swordfish, Thai Green Curry.Appellation: Western Cape, South Africa
Varieties: 100% Sauvignon Blanc
Harvest Date: February | Vintage: 2022
ALC: 12.5% | RS: 4.6g/l | pH: 3.51 | TA: 5.72g/l