RHANLEIGH SAUVIGNON
BLANC
Viticulture and winemaking:
The Sauvignon Blanc vineyards are between 5 and 20
years old and planted in well-drained, loamy soil, rich in
lime. North/South row direction minimizes exposure to
too much direct sunlight.
Trellised vines. 5 Wire Perold system ensures even
distribution of the canopy and supports vigorous
growth which is important to shelter the bunches from
too much direct heat. Minimal suckering.
The grapes were harvested in the early hours of the
morning, during the last week of January.
The grapes are gently destemmed and crushed after
which only the free run juice together with the first
press fraction is settled overnight and then inoculated
with Vin 7 yeast strain the next day. Cold fermentation
at 13 degrees Celsius for 14 days.
After fermentation, the wine was kept on the lees for
one month with regular stirring of the lees. The wine
was then racked, fined, gently filtered, and bottled.
Tasting notes:
Light straw with greenish tint in the glass. The wine
exudes guava, gooseberry, and kiwi aromas. The
palate is medium bodied, fruity and ends refreshingly
crisp and dry.
Technical Information
Alc: 12.5% RS: 4.7g/l pH: 3.34 TA: 6.0g/l
Winemaker
Henry Conradie