Boschendal Elgin Sauvignon Blanc 2017

Boschendal Elgin Sauvignon Blanc 2017

Winemaker’s Tasting Notes: Glistening pale gold with a vibrant green hue.
On the nose: An expressive aromatic nose with generous white asparagus, Tahiti lime, fleshy peach, Cape gooseberry and lemon verbena.
Palate: Limey, chalky characteristics carry through to a broad yet intricate palate detailed by a distinct minerality and riveting freshness on a lingering zesty finish.

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Lizelle Gerber
wine of origin : Elgin
analysis : alc : 13.5 % vol  rs : 4.5 g/l  pH : 3.5  ta : 6.0 g/l  
type : White  style : Dry  body : Full  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Screwcap  


Tim Atkin 2018 Report
Vintage 2016
Results: 92 Points

Tim Atkin 2017 Report
Vintage: 2016
Result: 92 Points

Decanter World Wine Awards 2017
Vintage: 2016
Result: Gold

Top 100 Wines 2017
Vintage: 2016
Results: Double Platinum

Top 100 2016
Vintage: 2015
Results: Double Gold

John Platter 2017
Vintage: 2016
Results: 4 Stars

Decanter 2017
Vintage: 2016
Results: Gold 95

ageing : This Sauvignon Blanc will stand the test of time. Drink now, or enjoy the intriguing, complex ageing for another five to eight years.

Boschendal Elgin Sauvignon Blanc is singular in its expression of the pristine geographical nuances and the distinguishing character of its high altitude cool climate vineyard origins.

in the vineyard : This Sauvignon Blanc is sourced from the highest vineyard in Elgin on a mountain plateau 500m above sea level only 18 km away from the cool Atlantic Ocean. The vineyard, located on well-drained Bokkeveld shale soils, is one of the latest ripening sites in the Cape.

about the harvest: Grapes were harvested by hand at an average 21.9°B, with bunch selection done in the vineyard and cool transportation in small bins to preserve the integrity of the fruit.

in the cellar : A second berry sorting by hand occurred on arrival at the cellar and ensured that only the optimum quality grapes were crushed. All cellar tactics and handling decisions were made to retain freshness and emphasise the natural fruit quality and purity. All air contact with the juice and wine was avoided by using inert gasses to preserve the inherent fruit flavours. Fermentation took place in stainless steel tanks at a controlled temperature of 16°C. Wine was left on the primary lees after fermentation. Stirring of the lees happened weekly for the first eight weeks, thereafter once monthly. This process, called bâtonnage, ensures a rounded and soft structure on the mid-palate of the wine and a rich, lingering finish.

OTHER VINTAGES - not for sale

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