International Wine Challenge 2012 - Commended
Colour: Brilliant with green tint.
Bouquet: A potpourri of peach, guava, gooseberry and passion fruit. Taste: Fresh and fruity with the crisp acidity of the Sauvignon Blanc complemented by the softness of Chenin Blanc.
80% Chenin Blanc
Serve with salads, seafood, poultry, pastas and risottos.
It’s one of the most extraordinary places on the planet, along the southern tip of Africa, where two mighty oceans meet. Like an attraction of opposites, the warm Indian and the icy cold Atlantic oceans connect to create an awesome chemistry! It impacts on the climate and the coastline and extends way into the vineyards of the famed Western Cape. The presence of the oceans is never far away, reaching beyond the coastline and further inland. Here in the Western Cape, winter rains soak the soils and summer warmth ripens the vines but slowly. Cooling sea breezes and mists lower the temperatures so the grapes can develop in their own time with flavours that are intense and plentiful. You can taste it in Two Oceans wines: fresh, delicious and full of life. All Two Oceans wines are made from IPW-accredited vines, farmed according to eco-sustainable principles. From the 2010 vintage, all Two Ocean wines carry the sustainability seal that guarantees production integrity every step of the way from the vineyards to the final pack, be it bottle or box. The oceans aren’t just an important influence on Two Oceans wines. They also sustain life. That's why Two Oceans supports the WWF Southern African Sustainable Seafood Initiative (WWF SASSI) that helps to improve the conservation status of over exploited seafood in our oceans. This wine is made from a blend of Chenin Blanc (80%) and Sauvignon Blanc (20%). The vineyards (viticulturist: Bennie Liebenberg) The Chenin Blanc grapes were sourced from Paarl and Robertson vineyards. The Sauvignon Blanc grapes came from Stellenbosch vineyards, planted between 1985 and 1990 and established between 100 m and 250 m above sea level.
All grapes were harvested by hand. The Chenin Blanc grapes were picked at 23° Balling and the Sauvignon Blanc grapes were harvested between 22° and 23° Balling.
The Chenin Blanc grapes received no skin contact before fermentation at 13° - 15° C in stainless steel tanks. The Sauvignon Blanc grapes also received no skin contact. The fruit was fermented in stainless steel tanks at 12° C for 10 days.