Sauvignon Blanc 45 (2016)
Tasting notes for Skaap Sauvignon Blanc 45 (2016).
Skaap Sauvignon Blanc 45 (2016)
We will remember 2016 as a hot and dry vintage which gave us lower yields, good intensity and concentrated fruit. The 2016 Sauvignon Blanc is lighter in style than previous vintages because of the earlier picking.
Our winemaker has a hands on approach, with each selected parcel of fruit being treated differently and kept separate until final blending. Three lots were processed and harvested over different stages of ripening, trying to capture the full flavour spectrum of Sauvignon Blanc. Grapes were picked early and brought to the cellar as cold as possible to minimize oxidation of the fruit flavours.
In the cellar the focus was on preserving flavour and bringing out the true character of the grape. Reductive winemaking practices are followed on the juice, which involves the use of lots of CO2 (dry ice), low temperatures and natural anti-oxidants like ascorbic acid. Skin contact for about eight hours is done to extract as much flavour as possible from the skins, without extracting harsh components. Mostly free run juice is settled overnight to a very clear stage before the yeast is added. Fermentation is done slowly at 10-14 deg C over a period of three weeks. After fermentation the wine is left on its fermentation lease for about six months until final blending and bottling.
Made by award winning South African winemaker Riaan Oosthuizen.
A classic Sauvignon Blanc made in a style that focuses on preserving the fruit flavours and expressing the true character of the grape.
Tropical flavours are dominant on the nose with earthy, flinty and lengthy kiwi fruit flavours, medium to full bodied with a mineral finish already showing. Pleasant finish with fruit salad aftertaste.
When to drink
Drinking nicely now, this wine has the depth and complexity to develop over the next 2-6 years.
This fresh citrus Sauvignon will go well with light meals and is an excellent companion for summer afternoon sundowners.
Alcohol: 12% vol
Residual sugar: 2.06 g/lit
Total acidy: 6.8 g/lit
Volatile acidity: 0.2 g/lit
Total SO2: 118 mg/lit
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