21 Gables Sauvignon Blanc 2021
This is a concentrated single varietal wine that projects like a blend. Layered and complex, we achieved this by picking at different ripeness levels from two vineyards planted on the slopes of the Tygerberg Hills. The result is a concentrated mid-palate with impressive viscosity and freshness.
This is luxury bottled.
- Johan Jordaan, Cellar Master, Spier
COLOUR, NOSE & PALATE
Pale lemon-green in glass, this vintage is bright, fresh and has an invigorating sea-breeze character. Gooseberry and kiwi fruit jostle with the delicate herbal scent of blackcurrant leaf, while the palate is balanced out by refreshing hints of lemongrass and a lip-smacking, saline finish.
EAT & DRINK
Perfectly paired with lemon butter-fried scallops, ceviche or leek and white mushroom soup with a dollop of Gorgonzola cheese and citrus zest.
WINEMAKER: Johan Jordaan
ORIGIN: Cape Town
ANALYSIS:
Alc: |
13.68 %vol |
pH: |
3.4 |
RS: |
4.8 g/L |
TA: |
7.7 g/L |
VINEYARD & TERROIR
Sauvignon Blanc loves a sea-breeze for a slightly extended hang time on the vine, so we source fruit from a maritime climate. The two vineyards are based on the slopes of the Tygerberg Hills, just 16km from the cold Atlantic Ocean. Planted in weathered shale, the warm days and cool nights mean berry ripening is very controlled. The 23-year-old vines have deep roots, resulting in excellent water retention to yield fruit with a wonderful saline quality. To create added complexity and layers, we harvest at different ripeness levels.
It’s a laborious process, but the result is worth it.
WINEMAKING
Only the best bunches were hand-harvested early in the morning in 8kg lug boxes.
We specifically use smaller boxes to ensure the fruit does not get crushed and the quality remains high. Once the grapes arrive in the cellar, it is pre-cooled before hand-sorting, destemming and crushing. After six hours of skin contact, the free-run juice was settled overnight before inoculation with a selected yeast strain. The fermentation took place under controlled temperatures between 11° and 13°C. The wine matured for four months on the lees before bottling.
This wine has received Control Union Vegan Standard certification by the accredited certifying body Control Union.
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