Darling Cellars Reserve Bush Vine Sauvignon Blanc 2024

Name: Darling Cellars Reserve Bush Vine Sauvignon Blanc 2024
Brand: Darling Cellars
SKU: 50610

A bouquet of green fig, asparagus, freshly cut grass leads to a delightful tropical fruit palate of melon, passionfruit and pineapple. These flavours are supported by a vibrant acidity that keeps the palate fresh.

This wine will pair well with most seafood, but will go particularly well with West Coast fresh mussels or oysters!

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variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]

winery : Darling Cellars

winemaker : André Scriven, Bertrum Titus

wine of origin : Darling

analysis : alc : 12.56 % vol rs : 4.2 g/l pH : 3.34 ta : 6.0 g/l so2 : 137 mg/l fso2 : 47 mg/l

type : White style : Dry body : Light taste : Fruity

pack : Bottle size : 750ml closure : Screwcap

The recent demarcation of the Darling district has led to a focus at Darling Cellars on wines which are terroir and varietal specific. The cool and temperate West Coast climate lends itself to a different micro- and meso climate which, along with the different types of soil, lead to unique grapes, which we guide into even more unique wines. Having 99% of all vineyards dry land and almost the same percentage as bush vine, this is as close to what nature intended for grapes to be as one can get. Darling Cellars Reserve is a wine range of straight varietals where the focus is on fruit driven, varietal true, value for money wines.

in the vineyard : Vineyards strategically planted on South-West facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current. Deep soils from decomposed granite, clay rich, with good drainage.

about the harvest: The grapes were harvested from dryland farmed vineyards in Darling, where the vines are not trellised and planted as bush vines with no irrigation.
Grapes were harvested at 21 - 22 balling and yielded 6 - 8 tons per hectare.

in the cellar : Destalk and crush, 14 days fermentation at 14-15°C. Grapes and juice handled reductively to prevent oxidation and lock in fruitiness.
Maturation: Left on lees for 2 months to add complexity

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