Wine Waterkloof, Sauvignon Blanc, 2017
While this wine exhibits all the traditional Sauvignon Blanc characteristics, like refreshing acidity and citrus notes, it also offers a unique element. With an extended fermentation process, this wine offers excellent ageing potential, and intense floral and herbaceous aromas.
Characteristics
Wine Style:
White - A typical Sauvignon Blanc style with great acidity, freshness, and prominent citrus notes.
Tasting Notes:
The extended primary fermentation contributed to a complex and well-integrated wine, which allows for great ageing potential. Stone fruit and floral notes are prominent on the nose with a hint of citrus and herbal notes. The palate is layered with lots of texture and balanced acidity. It starts off fresh and fruity and develops into a riper flavour profile with herbaceous influences, ending with a lingering minerality and freshness.
Gastronomy:
Great on its own or with a light salad, light meals and fish.
Vineyards:
The two single-vineyard blocks which are used are about four kilometres from the sea and are planted at a height of between 270 and 300 meters above sea level. The soils are of sandstone origin with medium-sized stones, helping with drainage and moisture retention. The vineyards are 20 years old. Production was approximately 3 tons/ha.
Winemaking process:
Grapes are picked early in the morning when they are still cool, which helps to preserve the flavours. Extracting juice from the grape skins is achieved through gentle whole-bunch basket pressing. This is the most delicate way to extract the juice. After settling at a cool temperature for 24 hours, the juice is racked to the fermentation tanks. We rely only on naturally present, wild yeasts to start and complete the fermentation process. All of the juice was fermented in old 600-litre barrels. After a very slow fermentation process of approximately 8 months, followed by an extra month on the primary lees, the wine was racked off in preparation for bottling. An extended alcoholic fermentation ensures that the juice is continuously in contact with the gross lees, adding more complexity and weight to the palate.
Interesting notes:
Waterkloof in Somerset West is one of South Africa's leading biodynamic producer's with a great ethos of green practice and sustainability in the whole process.
