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The Simonsberg with its rich red granite derived soils and warm micro climate is especially suited to the production of wines with depth and intensity yet with a refined elegance. The combination of heat, wind and dry conditions, result in fruit with thick skins and wines with high extract and good ageing ability..
2006 VINTAGE
Dry and very hot conditions during the ripening period ensured a healthy crop of evenly concentrated fruit with a fine acidity.
VITICULTURE
Sauvignon Blanc vineyards established in 1986 are showing their will for survival in the intensity of flavour in the fruit. At a specific time during the grapes ripening each bunch stem was pinched by hand. This cuts the translocation from the vine, causing dehydration of the grape bunches, and the resultant concentration of sugar and flavour. Grapes were harvested during 4 passes at around 42 degrees Balling amidst much tasting by the pickers and the bees!
WINEMAKING
Whole bunches were crushed and left to macerate for 4 hours. An extended pressing was done by hand in a vertical basket press. The juice was settled and racked to 2nd fill barrels for fermentation. No acid was added and the natural fermentation lasted for 8 weeks. The wine was naturally stabilised and no filtration was used before bottling.
THE WINE
Litchis, dried apricot, citrus and almond are found on the nose with an unctuous palate of remarkable freshness and length.
FOOD PAIRING
This wine is best served at 6° Celsius and can be enjoyed as an aperitif or as a complement to foie gras or fruit based deserts.
AGEING POTENTIAL
The alcohol and high sugar content of this wine will allow for a very long ageing under the correct conditions.
ANALYSIS
Alcohol- 12% vol; Residual Sugar-186g/l; Total Acidity- 7.8g/l; pH-3.7
PRODUCTION
500 Cases
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