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Cooler growing conditions in Cape Agulhas with the unique oceanic influence, lower potential soils and sufficient natural rainfall make this region ideally suited to the production of great Sauvignon Blanc..
2002 VINTAGE
A particularly cool vintage ensured a slow and gradual ripening. During the final ripening period minimal rain posed no threat to the crop.
VITICULTURE
Grafted onto rootstock and established in 1999, the vineyards are trellised with vertically positioned shoots to maximise the available sunlight to ripen the crop. Lateral shoots are removed from the canes to ensure sufficient air movement in the canopy and light exposure onto the fruit. Late ripening bunches are removed during “green harvest” to ensure a crop with even ripeness.
WINEMAKING
On arrival at the winery, the fruit was chilled to five ° Celsius and then meticulously hand-sorted. The fruit was crushed into the press and left to macerate on the skins for 2 hours before pressing. Free run juice was handled reductively and press juice was allowed to oxidise after which the two components were blended. The blended juice was then settled and the clear juice fermented at a low temperature with a neutral yeast strain. 20% of the final blend was fermented in 2nd and 3rd fill French oak barrels.
THE WINE
Passion fruit and gooseberry are evident on the nose. The palate is clean and refined with lime zest and hints of minerals.
FOOD PAIRING
Ideally served chilled at around nine ° Celsius, this wine is the ideal complement to shellfish and oysters or can be enjoyed as an aperitif.
AGEING POTENTIAL
Quoin Rock Sauvignon Blanc is best consumed whilst young and fresh although an increase in depth and complexity will be achieved with correct cellaring.
ANALYSIS
Alcohol- 13% vol; Residual Sugar-1.3g/l; Total Acidity- 7g/l; pH-3.1
PRODUCTION
420 Cases
RECOMMENDATIONS
John Platter Wine Guide- 4 star
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