The Sauvignon Blanc grapes come from various cool-climate vineyards in the Western Cape, including Helderberg, Elgin, and Cape Agulhas. The vineyards were planted between 2000 and 2006. Rootstocks and clones vary depending on the terroir, but all vineyards are planted using a 5-wire system, which means the grapes balance perfectly between shade and sunshine.
The grapes from the various vineyards are harvested by hand, brought to the cellar, and loaded separately, each at its optimal ripeness. In the cellar, the juice is reductively treated to protect the delicate Sauvignon Blanc character, which is sensitive to oxygen. Only free-run juice is cleared and fermented with specially selected yeast strains at 14 degrees Celsius. After fermentation, the wine spends two months on the fine lees before being blended, crushed, and filtered for bottling. Throughout the winemaking process, special care is taken to ensure maximum aromatics are preserved.
The Fleur du Cap Sauvignon Blanc from the Essence du Cap series is bright green in the glass. The wine has an intense aroma of various stone fruits. This complexity is supported by numerous flavors such as grapefruit, lime, passion fruit, peach, guava, freshly mown grass, and gooseberries. The mouthfeel is characterized by a beautiful minerality and a rich fullness, elegantly balanced by the crisp acidity. The finish is long and fresh with a full, full note.
This Essence du Cap Sauvignon Blanc is the ideal accompaniment to seafood such as oysters and other shellfish, but can also be enjoyed with Thai dishes, summer tapas and green salads.
