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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..
2008 VINTAGE
A wet spring followed a winter with very good rainfalls resulted in vines entering the growing season with a lot of soil moisture. Persistent windy conditions prevented the spread of disease. The latter half of the growing season was very dry with earlier picking being necessary to maintain the freshness in the fruit.
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. Fermentation started naturally during soaking on the skins and continued for 5 days before pressing. The juice was settled and racked to 2nd fill barrels for continued fermentation. Maturation in barrel lasted for 18 months. 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
A complex nose reveals notes of peaches, litchis and honey. A rich and unctuous palate reveals notes of toasted almond and liquorice followed by a fresh acidity and lingering after taste.
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- 12.5% vol; Residual Sugar-167g/l; Total Acidity- 5,8g/l; pH-3,7
PRODUCTION
150 Cases
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