This wonderful Sauvignon Blanc comprises two blocks situated high on the Simonsberg in Stellenbosch, one planed in 2003 and the other in 1985. Multiple pickings to add complexity, different aromatics, and texture to the wine. All picked early in the morning and crushed to stainless steel for skin contact ranging form 6 -12 hours before a gentle pressing. Cold fermentation in stainless steel and aged on the lees for 100 days before blending and stabilisation and bottling in early July 2020.
Download the tasting notes here (PDF).
Beef tartar with fresh asparagus.