Nederburg Sauvignon Blanc Western Cape Südafrika

The vineyards (viticulturist: Drikus Heyns)
Grapes were sourced from vineyards in the Durbanville, Stellenbosch, Paarl and Darling areas. The grapes grow in Clovelly, Hutton, Tukulu and Oakleaf soils at between 100 m and 150 m above sea level. The vineyards were planted between 1980 and 1999. Grafted onto nematode resistant rootstock Richter 99 and 101 – 14, the vines received supplementary irrigation from a micro irrigation system while some vineyards grow under dryland conditions.
The winemaking (winemaker: Andrea Freeborough)
The grapes were harvested by hand and machine at between 22° and 24° Balling from mid-February to end March. They were crushed and then cool-fermented in temperature-controlled stainless steel tanks for two to three weeks at 13° C. No skin contact was allowed and only the free-run juice was used. The wine was left on the lees for just over three months until blending.
Winemaker’s comments
Colour : Brilliant green with golden specks.
Bouquet : Herbaceous varietal aromas.
Taste : Flavours of gooseberry, passion fruit and peach, with an elegantly dry finish.
Its generous palate is refined by a well harmonised fruit/acid balance.
Food pairing
The winemaker suggests serving this wine with seafood, creamy fish, chicken or veal.