Our Wines | Quoin Rock Cape Agulhas Sauvignon Blanc

Quoin Rock Cape Agulhas Sauvignon Blanc 2005

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 excellent Sauvignon Blanc..

2005 VINTAGE

Climatic conditions during flowering were excellent and were followed by a good fruit set. The ripening season was cool with regular intermittent rain. High air and soil humidity resulted in slow ripening with substantial losses to Botrytis. Baboon damage resulted in further losses with the subsequent decision to erect an electric fence.

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 1 hour 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 low temperature with a neutral yeast strain. 20% of the final blend was fermented in 2nd and 3rd fill oak barrels. Stirring of the fermentation lees was done for 4 months after fermentation.

THE WINE

Delicately balanced with a dry finish, this wine shows pear drops and lime on the nose. The palate is full with hints of minerals and nettle.

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- 12.7% vol; Residual Sugar-3.0g/l; Total Acidity- 6.4g/l; pH-3.2

PRODUCTION

420 Cases

RECOMMENDATIONS

John Platter Wine Guide- 4 star