Benguela Cove Sauvignon Blanc

R195.00

If preserved green figs evoke childhood memories, this wine will pour itself into your heart. These vivid aromas are joined with notes of grapefruit and gunflint, balanced with sweet tropical fruit and lemon candy. Alluring lemongrass and pineapple nuances carry through on the palate, met with a racy acidity. This wine is a true expression of its origin. The aim with the estate Sauvignon blanc is to capture the essence of a cool climate region and to deliver with great balance, length, intensity and concentration. Partly barrel fermented gently tames the natural acidity, enhancing mouthfeel, the tank fermented component contributing to its overall complexity and freshness.

Aging potential: 3 – 5 years from vintage

Description

WINE OF ORIGIN: WALKER BAY

Winemaker’s Notes:

Doused with all the privileges of a cool climate, the Walker Bay boasts some of the most sought-after Sauvignon blanc vineyards. Nudged by the Bot River lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night. A beneficial diurnal range aids in even ripening and complexity, ushering the development of delicate fruit notes, fine tannin structure and a bright acidity. Maritime winds encourage healthy vines that need minimal intervention.

Harvested at optimal ripeness, the grapes were destemmed, skin contact allowed for a few hours. The wine was cold fermented with reductive processing in a combination of stainless-steel tanks, barrels and amphora. The wine was left on its lees for 120 days after fermentation, stirred regularly.

Maturation: 8 months. 60% barrel fermented, 25% new 500L + 5% Ceramic eggs.

 

 

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