21 Gables Sauvignon Blanc

Immediately turn any dinner or lunch into a memorable occasion with this exquisitely classy and perfectly balanced Sauvignon Blanc. Enjoy as the sun sets with oysters and crayfish or later, around the dinner table, with pork belly or line-fish.

SERVE WITH: White meats such as lobster, pork belly and chicken with artichoke hearts and asparagus.

AWARDS:
John Platter Wine Guide 2021

The southwest facing slopes of the Tygerberg in Durbanville is the source of this intense, just off-dry Sauvignon Blanc, which has taken a leaf out of New Zealand's book. Grapefruit and gooseberry flavours are complemented by some appealing leesy weight. 2020-23 - Tim Atkin, MW

WINEMAKER: Jacques Erasmus

ORIGIN: Cape Town

TERROIR/SOIL:
Soils: Rich Oakleaf and Swartland
Proximity to the ocean: 16 km
The cooling effect of the sea breezes moderates the heat, giving the berries a longer hang time on the vine. This heightens phenolic concentration in the grape skins, ultimately enhancing flavour.

VINEYARD AND CLIMATE CONDITIONS:

Two vineyards planted on the slopes of the Tygerberg Hills facing the cold Atlantic Ocean yielded the grapes for this amazing wine. The vineyards are dryland farmed and the climate is maritime with cold breezes from the Atlantic that cool down the vineyards in the ripening season.

WINEMAKING:
Only the best bunches were hand-harvested early in the morning in 10kg lug boxes and pre-cooled before hand-sorting, de-stemming and crushing. Skin contact was limited to six hours and the free-run juice drained off to settle overnight before inoculation with a selected yeast strain. The fermentation took place under controlled temperatures between 12° and 14 °C. The wine matured for six months on the lees before bottling.

This wine has received Control Union Vegan Standard certification by the accredited certifying body Control Union.

ANALYSIS:

Alc	13.61 % vol	pH	3.21
RS	4.1 g/L	TA	6.4 g/L

Download 2019