Fleur du Cap Sauvignon Blanc
Stellenbosch, South Africa
The Fleur du Cap approach is unconstrained. Using only meticulously selected grapes from the finest vineyards across the Cape Winelands, the winery produces a range of wines that offer diversity of choice and diversity of taste. Essence du Cap is known for exceptional quality and wines that express their true varietal character.
The sauvignon blanc grapes were sourced from different cool climate vineyards located in the Western Cape, including Helderberg, Elgin and Cape Agulhas. The vineyards were planted between 2000 and 2006. Rootstocks and clones vary according to the terroir, but all the vineyards are trellised using a 5 wire system, which provides the perfect balance for the grapes between shade and sunshine. Production varied between 12 tons/hectare in Elgin to 7 tons/hectare in Helderberg.
The grapes from the diff erent vineyards were hand-harvested, brought to the cellar and off-loaded separately, each at optimal ripeness. In the cellar the juice was treated reductively to protect the delicate sauvignon blanc characters, which are sensitive to oxygen. Only free run juice was clarified and fermented with specifically selected yeast strains at 14°C. The wine spent two months on the fine lees after fermentation before being blended, fined and filtered for bottling. Special care was taken throughout the winemaking process to ensure that maximum aromas were retained.
The wine is crystalline with a luminous green tint. The abundance of aromas and flavours typical of the diverse growing regions, make for a complex, beautifully layered wine. It is predominately driven by stone fruit, originating from the Helderberg grapes. A myriad of aromas follow, such as grapefruit, lime, passion fruit, peach, guava, fresh cut grass and gooseberries. The palate is mineral and linear with a beautiful richness elegantly balanced by the fresh acidity. The finish is fresh, full and lingers in the mouth.
This sauvignon blanc is the ideal accompaniment to seafood dishes such as oysters, mussels and other shellfish, but can also be enjoyed with Thai dishes, tomato based soups, green salads and pasta dishes.
Varietals: Sauvignon Blanc
Wine Alcohol: 13.90%
Titratable Acidity: 6.20 g/L
Residual Sugar: 2.01 g/L