Color – Clear and golden with a subtle lime tinge
Aroma – Big, fresh tropical aromas of passion fruit, guava, and white peach
Taste – Beautifully bright with initial notes of tropical fruits followed by a subtle ‘green’ complexity on the mid palate and a smooth minerality on the finish
Alcohol – 13.30%
Res Sugar – 1.66g/L
Total Acidity – 6.72g/L
PH – 3.28
A refined take on a classic cultivar – slow-ripened, cool-climate Sauvignon Blanc that covers all of the bases for any SB lover. Big and complex enough to accompany you for dinner but bright and modish enough for your everyday, easy white. Grab a case for this summer and tuck another away in your cellar because this Fumé Blanc has some aging potential.
THE CAUSE SUPPORTED BY THIS WINE – The Cape Leopard:
Leopards are the apex predator in the Cape. With regards to conservation, they are an umbrella species which means by better understanding and protecting them, we simultaneously conserve all of the other animals within the ecosystem around them. The two greatest threats to Cape Leopards include habitat loss due to agricultural and urban expansion, and persecution due to conflicts over livestock and a vast misunderstanding of this species. Project Ingwe takes on these risks through the use of camera traps across the Walker Bay region. By working with land owners and communities, Project Ingwe has set up and continues to expand on an extensive network of these camera devices which monitor and survey wildlife activity. This info then provides valuable and tangible data on populations, important habitat corridors, and opportunities to better conserve various species. This all happens while creating a more positive perception of leopards and conservation as a whole with farmers and local communities.
Composition – 100% Sauvignon Blanc
Appellation – Cape Agulhas, South Africa
Terroir – 2.9HA block situated on a south-facing slope overlooking the sea below. Soils range from sand to iron-rich Ferricrete at the top of the block. Incredibly low-yielding vines at just over 1T per HA allow for very concentrated flavors and healthy clusters.
Wood – 6 months on lightly toasted new French oak
Production – 700 bottles
Harvested by hand on the 22nd of February, 2020 in the early afternoon at 21.8 degrees balling. Moved to refrigerated room for 24 hours of cold maceration before being de-stemmed (no crushing) and loaded into a bladder press on the 23rd. C02 was added to the press before closing it and leaving for another 24 hours of skin contact. On the 24th of February the grapes were pressed to a stainless steel tank where the juice settled out overnight at 11 degrees Celsius. Racked off of lees and moved to a 600L egg tank with cooling probe and left for 3 more days for wild ferment to begin. After 2 balling of wild ferment, juice was inoculated with Novello yeast and guided through a slow, cold ferment for 15 days and never going above 16 degrees Celsius. At 2 degrees balling, lightly toasted French oak staves were added for a dosage of 2.5g/L.
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