Viljoensdrift River Grandeur Sauvignon Blanc 2018

R450.00 per case of 6 bottles

Cultivar:                           100% Sauvignon Blanc
Wine Of Origin:                Robertson
Soil Type:                         Sandy Clay Soils

Aromas of green figs and asparagus, with cut-grass and granadilla undertones. Crisp and lively in the mouth with ultra fresh, zesty finish. Pale straw color with a green tint. Drink now or within 1.5 years. One of the best vintages thus far.

Vinification
Grapes were harvested in two different batches – at 18⁰ balling and the other at
22⁰ balling for tropical fruit and green asparagus flavors. The grapes arrived in
the cellar at 11⁰C. We worked in a very reductive way, kept the juice in cold storage for approximately one week and stirred the lees up daily. After a week the wine was racked and the fermentation process started – a very cold fermentation at 12⁰ C. After fermentation the wine was kept on the lees for another two month. No MLF fermentation took place and the wine was bottled after contact with the lees and a fine filtration.

Analysis

Alc: 12.5%
R.S: 4.5 g/l
pH: 3.17
TA: 6.9 g/l

Food Suggestions: Norwegian salmon wrapped asparagus spears with a zingy
Hollandaise sauce.

 

Category:

Description

https://screwit.co.za/product/viljoensdrift-river-grandeur-sauvignon-blanc2018/

Cultivar:                           100% Sauvignon Blanc
Wine Of Origin:                Robertson
Soil Type:                         Sandy Clay Soils

Aromas of green figs and asparagus, with cut-grass and granadilla undertones. Crisp and lively in the mouth with ultra fresh, zesty finish. Pale straw color with a green tint. Drink now or within 1.5 years. One of the best vintages thus far.

Vinification
Grapes were harvested in two different batches – at 18⁰ balling and the other at
22⁰ balling for tropical fruit and green asparagus flavors. The grapes arrived in
the cellar at 11⁰C. We worked in a very reductive way, kept the juice in cold storage for approximately one week and stirred the lees up daily. After a week the wine was racked and the fermentation process started – a very cold fermentation at 12⁰ C. After fermentation the wine was kept on the lees for another two month. No MLF fermentation took place and the wine was bottled after contact with the lees and a fine filtration.

Analysis

Alc: 12.5%
R.S: 4.5 g/l
pH: 3.17
TA: 6.9 g/l

Food Suggestions: Norwegian salmon wrapped asparagus spears with a zingy
Hollandaise sauce.