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Sauvignon Blanc, Darling Cellars

From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.

Initially a subdued bouquet opens up to aromas of green fig, asparagus, freshly cut grass and tropical fruit such as watermelon, passion fruit and pineapple. These flavours follow on the palate and are supported by a vibrant acidity that keeps the palate fresh.

Technical analysis

ALCOHOL

12.9 %

RESIDUAL SUGAR

3.9 g/L

pH

3.31

ACIDITY

5.7 g/L

ORIGIN

South Africa

WINEMAKER

P N Rossouw, Reon Ritcher

VARIETY

Sauvignon Blanc

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Darling

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

The grapes were crushed and destalked followed by 14 days’ fermentation at 14-15°C. The grapes and juice were handled reductively to prevent oxidation. Although there was no oak contact, the wine was left on its lees for 2 months to add complexity.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss

Download full size images

Sauvignon Blanc, Darling Cellars

From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.

Initially a subdued bouquet opens up to aromas of green fig, asparagus, freshly cut grass and tropical fruit such as watermelon, passion fruit and pineapple. These flavours follow on the palate and are supported by a vibrant acidity that keeps the palate fresh.

Technical analysis

ALCOHOL

13.1 %

RESIDUAL SUGAR

2.3 g/L

pH

3.52

ACIDITY

5.8 g/L

ORIGIN

South Africa

WINEMAKER

P-N. Rossouw, M. Immelman

VARIETY

Sauvignon Blanc

SULPHUR

40 – 150 mg/l

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

The grapes were crushed and destalked followed by 14 days’ fermentation at 14-15°C. The grapes and juice were handled reductively to prevent oxidation. Although there was no oak contact, the wine was left on its lees for 2 months to add complexity.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Sauvignon Blanc, Darling Cellars

From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.

Initially a subdued bouquet opens up to aromas of green fig and tropical fruit such as watermelon, passion fruit and pineapple. These flavours follow through on the palate and are supported by a vibrant acidity that keeps the palate fresh.

Technical analysis

ALCOHOL

12.4 %

RESIDUAL SUGAR

2.7 g/L

pH

3.40

ACIDITY

5.8 g/L

ORIGIN

South Africa

WINEMAKER

Pieter-Niel Rossouw, Maggie Venter

VARIETY

Sauvignon Blanc

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Darling

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

The grapes were crushed and destalked followed by 14 days’ fermentation at 14-15°C. The grapes and juice were handled reductively to prevent oxidation. Although there was no oak contact, the wine was left on its lees for 2 months to add complexity.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Sauvignon Blanc, Darling Cellars

From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.

Initially a subdued bouquet opens up to aromas of tropical fruit such as watermelon skin, passion fruit and pineapple. These flavours follow through on the palate and are supported by a vibrant acidity that keeps the palate fresh.

Technical analysis

ALCOHOL

12.6 %

RESIDUAL SUGAR

3.1 g/L

pH

3.48

ACIDITY

5.8 g/L

ORIGIN

South Africa

WINEMAKER

Pieter-Niel Rossouw, Maggie Venter

VARIETY

Sauvignon Blanc

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Darling

Vinification details

All grapes were hand harvested before being crushed and destalked, followed by 14 days’ fermentation at 13°C. The grapes and juice were handled reductively to prevent oxidation. Although there was no oak contact, the wine was left on its lees for 2 months to add complexity.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Sauvignon Blanc, Darling Cellars

From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.

Initially a subdued bouquet opens up to aromas of tropical fruit such as watermelon skin, passion fruit and pineapple. These flavours follow through on the palate and are supported by a vibrant acidity that keeps the palate fresh.

Technical analysis

ALCOHOL

12.6 %

RESIDUAL SUGAR

1.7 g/L

pH

3.54

ACIDITY

5.6 g/L

ORIGIN

South Africa

WINEMAKER

Pieter-Niel Rossouw, Maggie Venter

VARIETY

Sauvignon Blanc

FINED USING

Bentonite

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Darling

Vintage conditions

The winter and spring leading up to the 2016 vintage were among the driest in recent years. Normal rainfall in the area is about 450mm, but in 2016 this was only 176mm. Winter temperatures were not as cold as normal; unfortunately there was an unexpected heat wave at the end of October that rushed some of the earlier cultivars and meant that the veraison period was shorter than normal. After that temperatures stayed on the higher-than-normal side and the rain stayed away. The ripening period was subsequently shorter than normal due to the drier and warmer conditions.

With very little rain during the berry-setting and ripening period, the berries stayed very small, giving extra concentration, intense flavours and a very good colour.

Vinification details

All grapes were hand harvested before being crushed and destalked, followed by 14 days’ fermentation at 13°C. The grapes and juice were handled reductively to prevent oxidation. Although there was no oak contact, the wine was left on its lees for 2 months to add complexity.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss