Koopmanskloof Sauvignon Blanc 2012
South African Wine Information Centre
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Koopmanskloof Sauvignon Blanc 2012

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  Koopmanskloof
Phone +27.218652355
Fax +27.218652421
eMail info@koopmanskloof.co.za
URL www.koopmanskloof.co.za
Address P.O. Box 19
Koelenhof
7605
South Africa

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our wines » Koopmanskloof Sauvignon Blanc 2012

technical analysis
Winemaker :  Stephan Smit
Main Variety :  Sauvignon Blanc
Alcohol :  12.0  %vol
pH :  3.38
RS :  3.9 g/l
Total Acid :  6.2 g/l
Balling :  22 °
Yield :  8  ton/H
Appellation :  Stellenbosch
characteristics
Type :  White
Style :  Dry

 
accolades
Michelangelo CCL Label International Wine Awards 2012 - Silver
 
tasting notes
Pale straw colour. Gooseberries and lemongrass on the nose, while the palate offers beautiful passion fruit and other tropical aromas. Just a touch of green notes to complete a well balanced wine with excellent expressive varietal characters. Crisp, long succulent finish.
 
blend information
100% Sauvignon Blanc
 
food suggestions
This elegant wine can be enjoy on its own, or with a variety of seafood or chicken dishes.
 
in the vineyard
Soil type: Ferricreet
Irrigation: Drip irrigation
Vineyards: Bush vine against Bottelary Hills; 23 years old with east-west row direction.

Koopmanskloof Vineyards and its wine making tradition date back to 1777. The name depict the profession and location of an indigenous community who embrased fair trade with the first European ships to visit the Cape of Good Hope during the 16th century. Koopmans is Dutch for trader and 'Kloof' is a Ravine.

Late owner, Stevie Smit, set aside 98 ha of his farm as a fynbos reserve and started the Vineyard Trail - a 24 km walk through vineyards and mountain heath along the ridge of the Bottelary Hills. Adding to the outdoor experience, the 'Berghut' was build in 1983, situated on Koopmanskloof hills, overlooking the beautiful Cape Winelands.
 
about the harvest
The grapes are harvested at 22.00° Balling with an average yield of 8.0 tons/ha.
 
in the cellar
Skin contact only during separation from skins. Settling of juice over night in wine tanks. Removed juice form lees after settling. Juice taken to fermentation tanks to be inoculated with Vin 7, Vin 13 and NT 116 wine yeasts for fermentation. Cold fermentation for 2 - 3 weeks at 12° - 14° C temperature.
 
  
 
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