Lourensford Winemakers Selection Sauvignon Blanc 2010
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Lourensford Winemakers Selection Sauvignon Blanc 2010

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  Lourensford Wine Estate
Phone +27.218472333
Fax +27.218470910
eMail info@lourensford.co.za
URL www.lourensford.co.za
Address P.O. Box 16
Somerset West
7129
South Africa

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our wines » Lourensford Winemakers Selection Sauvignon Blanc 2010

technical analysis
Winemaker :  Hannes Nel
Main Variety :  Sauvignon Blanc
Alcohol :  14.5  %vol
pH :  3.22
RS :  1.6 g/l
Total Acid :  6.1 g/l
Appellation :  Stellenbosch
characteristics
Type :  White
Style :  Dry
Body :  Full
Taste :  Mineral

 
tasting notes
Soft tones of gooseberries, asparagus and green pea-pod, supported by a pleasant and well-defined mineral definition. The sophisticated and elegant structure produces an enjoyable, lengthy finish. Will develop over time.
 
ageing potential
This vintage can be enjoyed up to 2013 but will reach its best drinking potential towards the middle of 2012 and will possibly peak only towards the middle of 2013.
 
blend information
100% Sauvignon Blanc
 
food suggestions
To be enjoyed with simplistic, raw, fresh produce. It complements seafood and couples well with pasta, squid or a starter of tomato and goat’s cheese. The wine will do well with a warm lemon and thyme chicken dish served with steamed asparagus.
 
in the vineyard
Altitude: 200m above sea level, overlooking False Bay only 8km away and cooled by its sea breezes
Age of vines: 10 years
Rootstock: 101-14 Mgt
Clones: SB133
Slopes: Situated on a Western facing slope
Row direction: South-West to North-East on terraces
Soil type: Tukulu soil
 
about the harvest
The harvest date was the 1st of March 2010.
 
in the cellar
It was a cool season with a long ripening period resulting in higher acidity and sugar level in the grapes. Careful canopy management was done to make sure the grapes see just enough sunlight to keep them healthy and produce balanced fruit flavours.

The fruit was picked by hand early in the morning to protect the very delicate flavours. 15% of the wine was transferred to old French barrels halfway during fermentation and after completion of fermentation, blended back as one. It then spent 6 months on it’s primary lees in the tank. 3190 bottles were produced.
 
Cellar Door Price 100  
 
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