White Wines from High Constantia, Cape Town
High Constantia Sauvignon Blanc 2010
Variety: |
100% Sauvignon Blanc |
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Bottling Date: |
15 December 2010 |
Volume: |
6300 x 750 ml |
Analysis: |
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2 |
13. vol %
1.4g/l
6.27 g/l
0,39 g/l
3,37
100mg/l
33 mg/l
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Tasting Notes: |
Sauvignon Blanc grapes were harvested by hand from the Nova Zonnestraal vineyards, in the Constantia Valley at the end of February 2010 at 22.5 balling. Whole bunches cooled to 10 degrees Celsius before being pressed in a small 1 ton bag press to 60% or 600 litres of pressed juice per ton. Fermentation at 14C for 14 to 20 days in stainless steel tanks. |
Description: |
After the perfectly ripe fruit is handpicked, fermentation occurs in a 5000 litre stainless steel tank where the wine is then sur lie aged for 10 months.
This pale straw Sauvignon Blanc possesses Delicate aromas of grapefruit, citrus peel, and melon which are complemented by the fresh, crisp mineral flavors of this Sauvignon Blanc. A lively and full bodied Sauvignon Blanc that will pair well with your favourite dishes!
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Silverhurst Sauvignon Blanc 2010
Variety: |
100% Sauvignon Blanc |
|
Bottling Date: |
December 2010 |
Volume: |
8000 x 750 ml |
Analysis: |
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2 |
13.5 vol %
1.4 g/l
6.05 g/l
0,41 g/l
3,40
90mg/l
30 mg/l |
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Tasting Notes: |
The palate is powerful with an explosive array of ripe gooseberry and tropical flavours complemented by crisp acidity and a long finish. This wine is gently structured with acidity providing balance and length. The wine will gain further texture with short term bottle age. |
Description: |
Sauvignon Blanc grapes were harvested by hand during March 2010 at 23.5 balling. Fermentation at 14C for 14 to 20 days in stainless steel tanks. |
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