

You like to tell your friends, "I'm a sauvignon blanc kind of gal", right? Well, I'm letting you in on a little bit of hurtful truth, you can't classify yourself as a savvy anything until you've tasted this. The grapes were sourced from vineyards at Lomond in the Gansbaai area, which is situated in the valley of the Uilenkraal River, approximately 8km from the sea. The vineyards are planted on northerly and southerly slopes ranging in altitude from 16m to 264m above sea-level and grown in soils ranging from deep sandy to relatively shallow structured soils. The vines are trellised on a 5 wire hedge system and pest and disease control is done according to the IPW rules and standards.
After harvesting, the grapes were handled reductively with the juice cold-fermented at 10° - 12° C to preserve the natural grape flavours. The wine was left on the lees for eight weeks before being racked.
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