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.
The 2016 vintage proved to be a roller-coaster ride. After four consecutive hot vintages, the 2016 season started with a mild winter and an early spring. May 2016 recorded the highest Growing Degree Days on record. The conditions resulted in bud break being two weeks earlier than anticipated. The stage was set for a repeat of the previous vintage, but as always, Mother Nature has a way of keeping us on our toes.
July 2016 turned out to be the fourth coldest on record. This, combined with unseasonal rain, changed the entire dynamics of the season. Beautiful warm days and cold nights in August and September resulted in complexity of flavours and high natural acid for the wines.
For once we were able to sit back and wait for each varietal to mature at it’s own pace. A vintage that will be remembered, for creating balanced wines, with elegance and a definite potential to be long lived.
Winemaker: Bertus Albertyn Alcohol: 13.5 % PH: 3.4
Composition: 100% Sauvignon Blanc Total Acid: 6.5
Sourcing: Golden mile/South Okanagan /British Columbia/Canada
Bottling date:12 May 2017 Aging: 75% Neutral stainless steel; 25% used French oak
Production: 380 cases