This Sauvignon Blanc is more tropical and fruit-driven than the De Grendel Koetshuis Sauvignon Blanc. It is grown on a vineyard that benefits from the cooling effect of gentle maritime breezes and the cold Benguela current that runs northwards up the coast.
All fruit is handpicked in the early morning and receives skin contact according to ripeness and chemical composition. Only 600 liters per ton is recovered. Three days of settling, racking, and inoculation with selected yeast cultures follows. Fermentation lasts between 14 and 22 days at 13 Celsius and is followed by 100 days of lees contact to ensure richness and mouth feel.
