Wild Ferment Sauvignon Blanc 2015

Naturally fermented sauvignon blanc. Enticing aromas of fleshy white pear and quince with an illusion of sweetness. Nine months barrel maturation gives a creamy, full-palate with beautiful length. Well paired with fresh seafood or a creamy pasta. Best enjoyed right away, but potential to age up to five years.

ANALYSIS
Alcohol 13.7% vol Sugar 4.5 g/l
TA 6.8 g/l pH 3.5
ACCOLADES
  • Veritas '16: Silver - 2015 vintage
  • IWSC '16: Silver Oustanding - 2015 vintage
  • NWC/Top 100 SA '16: Top 100/Double Gold - 2015 vintage
  • Platter SA Wine Guide '16: 4.5 star - 2014 vintage
  • IWSC '15: Bronze - 2014 vintage
  • Tim Atkin '15: 93 points - 2014 vintage
  • International Wine Challenge '15: silver - 2014 vintage
  • Decanter World Wine Awards '14: Silver - 2013 vintage
  • Platter's SA Wine Guide '15: 4.5 stars - 2013 vintage
  • Top 100 SA Wines '14: Top 100 - 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: 14 years, Elim ward
Vineyard area: 12 ha
Yield per hectare: 8 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB159, 317 on Richter 99
Harvest date: 30 January - 23 February 2015
Degree balling at harvest: Early morning hand harvested pinot noir at 22 - 23.5°B
Vinification: 50% cold crush 8°C, reductive style, skin contact for 8 hours, pressing, only free run juice used, settle for 2 days at 10°C, 50% whole bunch press, reductive style, one day settling at 10°C; Fermentation after settling, juice is moved to 2nd, 3rd & 4th fill French oak barrels for natural fermentation (no culture added) and matured in barrel for 9 months, each barrel fermented at 13°C for 40 - 60 days; Barrel maturation: barrels are medium toast, tight grain - a combination of 300 and 400l barrels
Optimum drinking time: 3 - 5 years after release

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