Colour: Brilliant light green tint.
Bouquet: Upfront tropical fruit flavours, gooseberries followed with a hint of green fig. Taste: An elegant, crisp wine displaying ripe gooseberry flavours on the fore palate backed by tropical fruit and a hint of grassiness that lingers long on the aftertaste.
100% Sauvignon Blanc
An ideal sipping wine, it is also excellent served with fish, pasta and poultry dishes.
Background Amidst the tangy sea spray, crisp breezes and energizing ozone mists, something almost mystical occurs where Two Oceans meet and merge along the southern coast of Africa. The Indian and Atlantic oceans fuse in a purity of power to release a magnetising life force over the endless blue horizon. In its energising slipstream, you'll find abundant marine life, healthy coastal vineyards and lively, refreshing wines enjoyed by people who live the way they like. We call it the Two Oceans effect. The Cape's Coastal Region enjoys a temperate climate, cooled by day-time maritime breezes from both oceans and a drop in night-time temperatures to allow grapes to ripen slowly. In addition, the moderate humidity means vines are far less prone to disease than in areas with higher moisture levels. The winemaker works very closely with a team of viticulturists and he rigorously supervises pruning, suckering and canopy management for optimal crop yield. During the ripening season the grapes are tasted daily for ripeness and also chemically analysed to ensure they are picked when varietal flavours are most concentrated and there is a good balance between fruit and acid. The vineyards (viticulturist: Annelie Viljoen) Grapes were sourced from vineyards in the Stellenbosch, Paarl, Robertson and Worcester regions. The vines, between 10 and 18 years of age at the time of harvesting, were grown in soils with excellent drainage, ranging from decomposed granite to deep Clovelly and Hutton. Located some 200m above sea level, the vineyards are trellised while appropriate canopy management and row orientation minimises wind damage.
Grapes were picked on taste upon showing optimum fruit flavours flavours. The grapes were harvested by hand at 20° to 23° Balling during February.
Grapes were picked on taste upon showing green fig flavours. The grapes were harvested by hand at 20° to 23° Balling during February. The fruit was crushed and destemmed at the cellar and no skin contact was allowed. The clean juice was fermented cold at 12° to 16° C thereby ensuring maximum fruit concentration.