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Rietvallei Estate Sauvignon Blanc 2016

Technical Analysis
Winemaker
Kobus Burger
Main Variety
Sauvignon Blanc
Appellation
Robertson
Alcohol
13.00 %vol
pH
3.10
RS
3.5 g/l
TA
7.8 g/l
VA
0.55 g/l
SO2
135 mg/l
FSO2
38 mg/l
Characteristics
Type
White
Style
Dry
Taste
Fruity

Tasting Notes

The nose reveals vibrant fruit with expressive passion fruit and grapefruit, freshly cut grass and a touch of capsicum. These flavours follow through on the palate with flinty and mineral notes and allusions of ripe green figs. The acidity is well balanced and allows for a zesty, crisp and decidedly dry finish.

Blend Information

100% Sauvignon Blanc

Food Suggestions

Pair with any seafood, especially just harvested oysters spiked with lemon and chilli. Serve chilled (7° - 10° C).

In The Vineyard

The Sauvignon Blanc vines are planted on slopes facing southeast and are all trellised and under micro irrigation and were established from 1980 to 2008.

About The Harvest

The grapes are harvested by machine at the coldest part of the day, which is from 02h00 - 10h00 am in the morning. The Sauvignon Blanc grapes are picked in various stages of ripeness to capture the full spectrum of flavour profiles offered by this varietal. The first part is picked “green” at 18° Balling (Brix), which enhances the grassy character of the wine and also brings a good natural acidity to the final blend. The second part, essential for the ripe fruity character, body and structure of the wine, is picked at optimum ripeness which various from 21° - 23 ºBalling.

In The Cellar

In the cellar, skin contact is given for 6 hours and then only the free-run juice is drained and allowed to cold settle for three days. The clean juice is then racked and taken to the fermentation tanks where different special cultivated wine yeasts are inoculated and the fermentation temperature controlled between 13° - 15° C. After fermentation, which takes about three weeks, the wine is left on the primary fermentation lease for at least three months before bottling.

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