Grapes were hand-picked into small 30 pound trays. Cooled to 5-8 degrees Celsius before being whole bunch pressed. Sauvignon Blanc was left on skins for 8 hours before pressing. The free run juice and press juice were kept separate. Juice was settled and then fermented (15°-16° C) in stainless steel tanks. The press portion was barrel fermented in used French oak. After fermentation the wine was left on its fine lees for 3 months prior to blending and bottling.
WINEMAKER’S COMMENTS: The 2015 vintage will be remembered as one of the warmest that we have experienced to date. It will also be remembered for the forest fires that burned to our fence line, kept at bay by the overhead irrigation on our bush vine Syrah terrace. Fortunately for us the natural movement of the air up and down the valley kept the smoke from settling and we had no negative influence from the fires. The season started with a historically early bud break in the first week of April. An unprecedented dry June with relentless heat till late summer encouraged rapid development and resulted in an early start to harvest. Cooler temperatures late in the summer gave the plants a chance to catch up to sugar development. It was a season where the picking date was of the utmost importance in determining the style and quality of the wine.
Winemaker: Bertus Albertyn
Alcohol: 14 % PH: 3.6
Total Acid : 6.3
Composition: 100% Pinot Gris
Sourcing: Golden mile/South Okanagan /British Columbia/Canada
Bottling date: 9 June 2016 Aging: 75% Neutral stainless steel; 25% used French oak
Production: 530 cases