Sauvignon Blanc 2010 Wine
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Vintage conditions
The vintage of 2010 is considered one of superlative quality. A cold and wet winter was followed by dry, warm days with cool nights during the summer. Harvest commenced on 12 February 2010. Grapes were harvested at 23.2°B with a total acid of 8.6 g/l and a pH of 3.13.
The vineyards
The dominant source of fruit for the 2010 Vineyard Selection Sauvignon Blanc was a single vineyard site originating in the Jonkershoek Valley supported by an exquisite parcel of Sauvigon blanc grapes from the Groenekloof ward. This being a deliberate strategy to enhance complexity and structure.
Grape variety
100 Sauvignon blanc.
Winemaking
Although juice handling remained similar to previous vintages namely cold settling for up to 3 days, this vintage introduces 30% spontaneous fermentation in 500l French oak barrels. The balance (70%) saw fermentation initiated in tank and racked to 228 litre used barrels. Both components were left on the lees for 8 months prior to bottling.
Bottled in November 2010.
Alcohol: 13.5%
Residual Sugar: 2.26 g/l
Total Acid: 6.47 g/l
pH: 3.37
Tasting notes
This wine is pale to a medium straw with vibrant green hues. It shows ripe fruit, apple and ripe lemon the nose and palate with good intensity yet refined flavours