The Bowline 2016

Sailors call the bowline the ‘king of knots’- a strong simple knot that symbolises union, completion and eternal devotion. This white blend ‘ties the knot’ between Sauvignon blanc and Semillon. Ripe asparagus notes from the Sauvignon blanc complement the green fig and dusty elements from the Semillon. A complex wine with well-balanced oak with a refreshing, smooth finish. Enjoyed with roast chicken or fresh seafood.

ANALYSIS
Alcohol 13.0% vol Sugar 2.7 g/l
TA 6.6 g/l pH 3.4
ACCOLADES
  • Stephen Tanzer USA '17: 91 points - 2015 vintage
  • NWC/Top 100 SA Wines '17: Top100/Double Platinum - 2015 vintage
  • Decanter Wine World Awards '17: Silver - 2015 vintage
  • Veritas '16: Gold - 2015 vintage
  • IWSC '16: Silver Outstanding - 2015 vintage
  • Novare SA Terroir Wine Awards '16 District: Top White Blend - 2015 vintage
  • NWC/Top 100 SA '16: Top 100/Double Gold - 2015 vintage
  • National Wine Challenge/Top 100 SA '16: Double Gold - 2015 vintage
  • Platter SA Wine Guide '16: 4.5 star - 2014 vintage
  • IWSC '15: Gold Outstanding - 2014 vintage
  • Tim Atkin '15: 94 points - 2014 vintage
  • Concourse Mondial du Sauvignon: Silver - 2014 vintage
  • International Wine Challenge '15: Silver - 2014 vintage
  • Decanter World Wine Awards '15: Bronze - 2014 vintage
  • Platter's SA Wine Guide '15: 4.5 stars - 2013 vintage
  • Tim Atkin '14: 93 points - 2013 vintage
  • Michelangelo Wine Awards '14: Gold - 2013 vintage
  • Platter's SA Wine Guide '14: 5 stars - 2012 vintage
VINEYARDS & VINIFICATION

Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age of vines: 15 years, Elim ward
Vineyard area: 12 ha
Yield per hectare: 8 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: DD1, SB159, 317
Harvest date: 28 January - 23 February 2016
Degree balling at harvest: Early morning hand harvested, sauvignon blanc 22 - 23.5°B, semillon at 22.5°B
Vinification: Each cultivar has been vinified separately – made in a reductive style; Fermentation: Grapes are cold crushed at 8°C, skin contact for 8 hours, pressing, only free run juice used, settle for 2 days at 10°C; Lees contact: 43% sauvignon blanc fermented and kept in stainless steel tank for 10 months before blending with 20% wooded sauvignon blanc & 37% wooded Semillon. In oak for 10 months. 30% 1st, 30% 2nd & 30% 3rd fill French oak barrels used 63% sauvignon blanc , 37% semillon; Barrel maturation: Barrels are medium toast; tight grain – Burgundy coopers, 400l barrels
Optimum drinking time: 3 - 5 years after release

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