Technical Analysis
From the Steenberg Flagship range, the Black Swan comprises of the very best grapes of the vintage from a blend of the two best vineyards on the estate.
Tasting note
The Black Swan Sauvignon Blanc 2023 is a pure expression of the Steenberg terroir and shows notes of nasturtium, sugar-snap pea, fresh asparagus and capsicum on the nose, while the palate supports the aromas with fresh lemon and subtle hints of dried apricot and mange tout. A mouth-watering acidity accompanies a full and long finish achieved with extended lees contact in tank.
Vinification details
The Black Swan Sauvignon Blanc is a blend of the top two Sauvignon Blanc vineyards on Steenberg and is a selection of the best fruit from the vintage. The grapes were crushed /de-stemmed and left on the skins for 18 hours at very cold temperatures. The juice was then left to settle for 2 days before fermentation. A slow and cold fermentation resulted in a fresh, yet weighted wine. The wine was kept on the lees for 9 months before being stabilised and bottled in November 2023.
AWARDS
Tim Atkin MW: 93 pts
Platter: 94 pts
Technical Analysis
From the Steenberg Flagship range, the Black Swan comprises of the very best grapes of the vintage from a blend of the two best vineyards on the estate.
Tasting note
The Black Swan Sauvignon Blanc 2020 is a pure expression of the Steenberg terroir and shows notes of nettle, gunflint, elderflower and fynbos on the nose, while the palate supports the aromas with fresh lemon zest and subtle hints of stone fruit and asparagus. A mouth-watering acidity accompanies a full and long finish achieved with extended lees contact in tank. This is a wonderful food wine and will reward cellaring of between 10 – 20 years.
Vinification details
The Black Swan Sauvignon Blanc is a blend of the top two Sauvignon Blanc vineyards on Steenberg and is a selection of the best fruit from the vintage. The grapes were crushed /de-stemmed and left on the skins for 18 hours at very cold temperatures. The juice was then left to settle for 2 days before fermentation. A slow and cold fermentation resulted in a fresh, yet weighted wine. The wine was kept on the lees for 9 months before being stabilised and bottled in November 2020.
