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Kleine Zalze Cellar Selection Sauvignon Blanc 2021

Kleine Zalze Cellar Selection Sauvignon Blanc 2021

Intense aromas of tropical fruit with granadilla and white peach. Zesty and flinty on the palate with the ever present herbaceous character from
Sauvignon Blanc.


variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : RJ Botha
wine of origin : Western Cape
analysis : alc : 13.5 % vol  rs : 2.9 g/l  pH : 3.32  ta : 6.3 g/l  
type : White  style : Dry  body : Full  taste : Herbaceous   wooded
pack : Bottle  size : 750ml  closure : Screwcap  

ageing : Enjoy the wine now with any summer dish or be rewarded after 5 years of cellaring.

in the vineyard : The grapes were sourced primarily from Stellenbosch, however, also sourced from Darling, Durbanville, Elgin, Elim and Koekenaap on the West Coast. The common denominator was that all vineyards are found within 15km from the ocean and thus the cooling sea breezes and deep red soils resulted in moderate growth which in turn provided a good canopy development for optimal grape ripening conditions. Good rainfall and a very cold winter in 2020 created the perfect platform for a stunning vintage. Harvest started 14 days later than normal with perfect ripening conditions. Longer hang time combined with very low natural pH levels led to a near perfect harvest bursting with flavours.

about the harvest: The season started very early with most of our Sauvignon Blanc harvested 10 days earlier than normal. All the vineyard parcels were harvested at optimum ripeness and vinified separately.

in the cellar : The grapes were only picked in the early morning to ensure they arrived at the cellar in optimum condition and all efforts were made to limit their exposure to oxygen. All the grapes were given 12 to 36 hours extended skin contact before only the free-run juice was transferred to tank for fermentation. The wines were fermented at low temperatures with selected yeast strains to highlight each vineyard’s specific characteristic. After fermentation the wine was left for a further four months in contact with the lees before putting the final blend together.