The beginning of the ripening period was very hot, with the mercury spiking above 35°C for four days in mid-January. This was followed by the same conditions at the end of January and beginning of February. For these reasons we picked the vineyards very early in the morning as well as in the season in order to preserve the delicate Sauvignon flavours.
VINIFICATION & VINEYARD:
SOIL & TERROIR:
The soil on the Simonsberg consists of a high clay content with underlying scale. The vineyard grown in Bottelary Hills soil consists of coarse gravel with underlying clay on a Southwestern slope. The vineyard on the Heldberberg is a Northfacing slope with a higher white clay fragment than red. All the soils are well drained.
Total Extract: 20.5g/l
Res sugar: 2.2g/l
The wine’s nose shows flavour of passion fruit, guavas and wet stones. The palate is full bodied and very minerally with lingering flavours of passionfruit, pineapples and ripe figs and ends in a balanced fruit acid aftertaste.