This single-vineyard Sauvignon Blanc is made from a high elevation vineyard block which has consistently produced fruit with concentration and excellent natural acidity. The wine is made using traditional winemaking practices and is fermented in mainly older, neutral French Oak barrels.

The grapes were pressed and allowed to settle naturally and racked slightly “dirty” to barrel for fermentation. Mainly older, neutral French oak was used (about 5% new). Malo-lactic fermentation was not encouraged, but a few of the barrels inevitably go through naturally. Partial lees stirring helps to balance the higher acidity and gives the wine some added palate weight. After about 9 months on the lees, the wine was carefully racked, given a light fining and bottled with minimal filtration

Tasting Notes: The nose is an intriguing mix of fynbos notes with passion fruit, pineapple, grapefruit and lime. The palate is complex and rich with a finely textured finish. The wine has the characteristics of an age-worthy white wine.