Just arrived! Classy and elegant.
- Hand harvested from bush vines on a single farm located on the renowned Helderberg slopes overlooking the sea.
- Fermented in French oak barrels and egg shaped amphoras.
- A perfect balance between old world elegance and new world fruitiness.
According to WineFolly.com, "barrel-aged Sauvignon Blanc is a rare specialty and definitely worth tasting". We couldn’t agree more.
Barrel fermented Sauvignon Blanc has a smoother and riper flavor profile compared with its tank fermented brethren. South Africa is the oldest of the 'New World’ regions and this wine reflects the harmony between Old World elegance and New World fruitiness. The combination of egg-shaped amphora and barrel fermentation provides a wealth of intense flavors including herbaceous notes, kiwi, lemongrass, lime, honeyed grapefruit, jasmine flowers and honeysuckle followed. Oak-aging adds hints of Crème Brûlée and lemon custard to the finish.
The Sauvignon Blanc grapes are hand harvested into small crates from a mountain vineyards on the slopes of the Helderberg Mountain in the renowned Stellenbosch appellation. The unirrigated vineyard is located 900ft above sea level facing South, the cooler slope in the Southern Hemisphere. The vines are grown as natural bush-vines, cooled by the breeze from the Atlantic Ocean less than a mile away and nourished by the African sun.
Once in the cellar, the wine was divided in three and placed in a 300 liter revolutionized oak barrel, 300 liter seasoned oak barrel and egg-shaped fermenter. The grapes were allowed to commence fermentation spontaneously. To enhance the natural flavors of the region, rather than adding commercially manufactured yeast, fermentation occurred using the grapes natural yeast (that thin film of white 'dust' found on the grapes) as every region has its own unique yeasts. After fermentation, the wine was left for 12 months on its primary fermentation lees and batonaged once a month for the first four months.
Vinagrette salads, goat cheddar and nutty cheeses, roasted/grilled fish or chicken, veal picatta, recipes full of herbs, or made with citrus sauce (e.g. lemon chicken) and Japanese food.