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Sauvignon Blanc, Darling Cellars

Darling Cellars
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Technical Analysis
Alcohol
12.9
Residual sugar
2.2
pH
3.36
Acidity
5.7
Download Specification Sheet Download Full Size Images
From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.
Tasting note

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.

Origin
South Africa
Variety
Sauvignon Blanc
Malolactic Fermentation
Partial
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Pieter-Niel Rossouw
Closure
Screw top
Region
Darling
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.

 

Technical Analysis
Alcohol
12.9
Residual sugar
3.9
pH
3.31
Acidity
5.7
Download Specification Sheet Download Full Size Images
From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.
Tasting note

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.

Origin
South Africa
Variety
Sauvignon Blanc
Malolactic Fermentation
Partial
Bottle Size
75cl
Vegetarian
Yes
Winemaker
P N Rossouw, Reon Ritcher
Closure
Screw top
Region
Darling
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.

 

 

Technical Analysis
Alcohol
13.1
Residual sugar
2.3
pH
3.52
Acidity
5.8
Download Specification Sheet Download Full Size Images
From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.
Tasting note

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.

Origin
South Africa
Variety
Sauvignon Blanc
Malolactic Fermentation
No
Bottle Size
75cl
Vegetarian
Yes
Winemaker
P-N. Rossouw, M. Immelman
Closure
Screw top
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.

 

Technical Analysis
Alcohol
12.4
Residual sugar
2.7
pH
3.40
Acidity
5.8
Download Specification Sheet Download Full Size Images
From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.
Tasting note

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.

Origin
South Africa
Variety
Sauvignon Blanc
Malolactic Fermentation
No
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Pieter-Niel Rossouw, Maggie Venter
Closure
Screw top
Region
Darling
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.

 

Technical Analysis
Alcohol
12.6
Residual sugar
3.1
pH
3.48
Acidity
5.8
Download Specification Sheet Download Full Size Images
From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.
Tasting note

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.

Origin
South Africa
Variety
Sauvignon Blanc
Malolactic Fermentation
No
Bottle Size
75cl
Vegetarian
Blank
Winemaker
Pieter-Niel Rossouw, Maggie Venter
Closure
Screw top
Region
Darling
Vegan
Blank

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.

 

Technical Analysis
Alcohol
12.6
Residual sugar
1.7
pH
3.54
Acidity
5.6
Download Specification Sheet Download Full Size Images
From vineyards strategically planted on south-west-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current.
Tasting note

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.

Origin
South Africa
Variety
Sauvignon Blanc
Malolactic Fermentation
No
Bottle Size
75cl
Vegetarian
Blank
Winemaker
Pieter-Niel Rossouw, Maggie Venter
Fining Agent
Bentonite
Closure
Screw top
Region
Darling
Vegan
Blank

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.