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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 excellent Sauvignon Blanc..
2007 VINTAGE
Climatic conditions during flowering were excellent and were followed by a good fruit set. Weather conditions during fruit ripening were favourable with warmer days and sufficient light intensity. Losses to botrytis were minimal due to the generally drier and less humid 2006 vintage. No irrigation was used. Large losses to baboon damage occurred resulting in a reduced 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. Fungicides and pesticides are kept to an absolute minimum and weed control is manual-ie. No herbicides. No rest breaking agents (Dormex) were used. Fruit was harvested manually in 3 passes.
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. Juice was settled naturally without the use of added enzymes. Fermentation lasted for 3 weeks in a combination of 80% stainless steel and 20% 2nd and 3rd fill French oak barrels. The wine was aged on lees for 6 months before tank and barrel components were blended for stabilisation. Although a light filtration is done during bottling, no bulk filtration was performed and wine is settled to final clarity by gravity. No tartaric acid was used.
THE WINE
Passion fruit. Litchi, hints of guava and cut grass are evident on a fresh and expressive nose. The palate is full and textured with a mouth watering acidity and long lasting flavour.
FOOD PAIRING
Ideally served chilled at around nine degrees Celsius, this wine is the ideal compliment to shellfish and oysters or can be enjoyed as an aperitif.
AGEING POTENTIAL
Quoin Rock Cape Agulhas Sauvignon Blanc is best enjoyed whilst young although an increase in depth and complexity will be achieved with correct cellaring.
ANALYSIS
Alcohol- 14% vol; Residual Sugar-2.4g/l; Total Acidity- 7.8g/l; pH-3.11
PRODUCTION
300 Cases
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