“Our Sauvignon Blanc 2017 was made from seven vineyards growing around the Franschhoek valley. The blend includes 5% barrel fermented old vine Semillon. Each vineyard is harvested and vinified separately to insure maximum complexity. All our fruit is hand picked in the early morning and handled reductively to preserve the integrity of the fruit. After destemming a period of skin contact is allowed according to chemical analysis and phenolic, flavour ripeness. A light pressing is followed by 3days of cold-settling to clarify the juice. A maximum of 600l/ton is recovered at this stage. Each vineyard is inoculated with a selected yeast to match it’s flavour profile. Fermentation lasts for 21-30days at 15°C. 3 Months of full lees contact is allowed post fermentation to add richness and texture to the wine. The components are then blended and stabilized prior to bottling.” Black Elephant Vintners.
Two Dogs, A Peacock, & A Horse Sauvignon Blanc 2017
- South Africa
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Sauvignon Blanc, Semillon