Benguela Cove Sauvignon Blanc 2020

Benguela Cove Sauvignon Blanc 2020

Winemaking

Doused with all the privileges of a cool climate, the Walker Bay boasts some of the most sought-after Sauvignon Blanc vineyards. Harvested at optimal ripeness, the grapes were destemmed, skin contact allowed for a few hours. The wine was cold fermented with reductive processing in a combination of stainless-steel tanks, barrels and amphora. The wine was left on its lees for 120 days after fermentation, stirred regularly.

Tasting Notes

If preserved green figs evokes childhood memories, this wine will pour itself into your heart. These vivid aromas are joined with notes of bell pepper and gunflint, balanced with sweet tropical fruit and lemon candy. Alluring lemongrass and pineapple nuances carries through on the palate, met with a racy acidity.

Analysis

Alcohol: 13.0 %
Residual Sugar: 1.94 g/l
Total Acidity: 7.07 g/l
pH: 3.35
Wine of Origin: Walker Bay

Personality

This wine is a true expression of its origin. The aim of the estate when making Sauvignon Blanc, is to capture the essence of a cool climate region and to deliver with great balance, length, intensity and concentration. Partly barrel fermented gently tames the natural acidity, enhancing mouthfeel, the tank-fermented component contributing to its overall complexity and freshness.