Ghost Corner Sauvignon Blanc 2015

A unique Sauvignon blanc that cannot be compared to any other. Powerful concentrated layers of green figs and gooseberries, with a touch of grapefruit, fynbos and a steely minerality on the palate. A reflection of the cool maritime climate of Elim where the grapes are sourced. Lees contact during the winemaking process creates length and richness on the aftertaste, which will progress even more over the next 2 or 3 years. This wine can stand its own against any great seafood or poultry dishes.

ANALYSIS
Alcohol 13.37% vol Sugar 2.7 g/l TA 6.6 g/l pH 3.4

ACCOLADES
Veritas ’15: Double Gold – 2015 vintage
SA Terroir Wine Awards ’15: Top Sauvignon Blanc – 2015 vintage
Michelangelo Wine Awards ’15: Silver – 2015 vintage
Platter SA Wine Guide ’16: 5 star – 2014 vintage
IWSC ’15: Silver – 2014 vintage
Decanter World Wine Awards ’15: Silver – 2014 vintage
Sommelier Wine Awards ’15: Bronze – 2014 vintage
International Wine Challenge ’15: Bronze – 2014 vintage
Platter SA Wine Guide ’15: 4.5 star – 2013 vintage
Robert Parker ’14: 88 points – 2013 vintage

Decanter World Wine Awards ’13: International Trophy for Top Sauvignon Blanc above £15 – 2012 vintage
Veritas ’13: Gold – 2012 vintage
Platter SA Wine Guide ’14: 4 star – 2012 vintage
SA Wine Index Awards ’13: Platinum – 2012 vintage
Decanter World Wine Awards ’13: Regional Trophy – 2012 vintage
Top 100 SA Wines ’13 – 2012 vintage
SA Top 10 Sauvignon Blanc ’11 – 2011 vintage
Veritas ’11: Gold – 2011 vintage

VINEYARDS & VINIFICATION
Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age of vines: 14 years, Elim ward
Vineyard area: 20 ha
Yield per hectare: 7 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB10, SB159, SB316 on Richter 99
Harvest date: 30 January – 27 February 2015
Degree balling at harvest: Early morning hand harvested at 21.5 – 23.5°B
Vinification: Reductive style, cold crushed at 8°C, skin contact for 6 hours, only free run juice used, settle for 3 days at 10°C; Fermentation for 21 days at 12°C with selected yeast strain; Lees contact for 5 months, tank bâttonage weekly
Optimum drinking time: 2 -5 years after release.

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