Ghost Corner Wild Ferment Sauvignon Blanc 2013

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 13.3% vol Sugar 4.2 g/l TA 6.2 g/l pH 3.5

ACCOLADES
Platter’s SA Wine Guide ’15: 4.5 stars – 2013 vintage
Top 100 SA Wines ’14 – 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: 12 years
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: 19 Feb – 8 March 2013
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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