This wine stands out because it's not a typical grassy Sauvignon Blanc; the cool climate and unique winemaking (especially skin contact and oak) create a richer, more layered, and mineral-driven style, showcasing the specific terroir of Sondagskloof. 

50% of grapes were fermented warm on skins in an open top fermenter with daily punch downs until dry after which it was basket pressed and racked to new 500L French oak (approximately 3 weeks on skins). The other 50% was whole bunch pressed and fermented in older French oak. Both parcels were bâtonnaged for a month after primary fermentation and then left on the lees till blending took place 10 months later. Bottling took place in December 2023.

Tasting Notes: Combining skin and barrel-fermented components, with wild yeasts adding yet another dimension, this wine is showing incredible elderflower intensity, aromatic spices, hints of black currant and passion fruit with ever so subtle herbal nuances expressing the cooler climate origin. The underlying minerality adds depth to this beautifully expressive Sauvignon Blanc, layered with incredible texture and a mouthwatering acidity. 

Made with grapes from Hermanuspietersfontein's Block Nine, this is a Sauvignon Blanc for people who want to try something a little different. Redolent of kelp and sea breezes, with 50% skin fermentation adding structure and weight, it has layers of lime, grapefruit and blackcurrant leaf and some subtle tannic grip. A wine that tastes as good as it looks. 2024-30. Tim Atkin 95