The vines from single vineyard Block no.20 Sauvignon Blanc (2.8 ha) are grown in a combination of slightly rocky, sandy and clay soil with an average ability to retain moisture. Neutron hydrometers measure the moisture levels and according to their readings, controlled irrigation is applied. The vines are stressed as needed to control the size of the berries and the vigorousness of the canopy. Active management of the leaf canopies protects the bunches from direct sunlight, allowing the winemaker to receive the best possible full-flavoured grapes.
Our Winemaker’s Notes
Grapes are hand-picked at optimum ripeness between 22.5– 3.5° Balling, depending on the temperature and soil conditions of the specific season. Once the grapes have been picked, they are transported to the cellar in layers of dry ice to protect the juice from contact with oxygen. After crushing and de-stemming the juice is kept on the skins for 24 hours to allow maximum flavour extraction. Free-run juice is then kept at minus 4 degrees Celsius to freeze out excess water and boost flavours. Fermentation occurs in a combination of new French oak barrels and stainless tanks. 100 Days of maturation on the fermentation leaves in the barrel lead to further flavour development. The wine undergoes protein- and cold stabilization before bottling.
Block no.20 (aka ‘Oupa’) delivers spectacular grapes with fresh aromas of citrus, herbs and Cape gooseberries. Tropical fruity notes such as kiwi and guava are well balanced with subtle wood nuances that continue to blend in with the wine’s intense complexity from spending 100 days on the lees. The ideal levels of acidity ensure that the wine delivers a cacophony of flavours.