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| SAUVIGNON BLANC 2006 |
Selected for South African Airways “Premium Class” Service 2007
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| WINEMAKING |
Green harvesting after veraison and a rigorous selection was carried out in our pursuit to make the best Hartenberg Sauvignon Blanc possible.
The grapes were entirely hand-picked between daybreak and mid-morning. Reductive methods were practised. The grapes were gently crushed followed by four hours of skin contact. After a cool 3 week fermentation the wine had six months extended lees contact with weekly batonage. The wine was stabilized and filtered pre-bottling.
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| TASTING NOTE |
| The brilliant colour suggests purity which the wine has in spades.
On the nose the wine gives the impression of elegance and the
aroma of passion fruit and white asparagus. On the palate the vibrant
freshness, purity, weight and fullness are evident and the passion fruit
and asparagus flavour leads through to a long soft finish. If stored
well the wine will continue drinking well for up to three years from
vintage.
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| ACCOMPANIMENT |
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Goats cheese either baked, in a salad or on its own;
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Fish whether it be baked,
steamed, fried, or served as a soup; Lime, coriander, light chilli and garlic when
cooked with fish, chicken or vegetables.
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| AGE OF VINES |
9 years |
| NUMBER OF CLONES |
3 |
| VINEYARDS |
From 2 blocks totaling 4.29 hectares on deep, free-draining Avalon and Clovelly soils located on the southern, higher (cooler) slope of the Estate which suits this Eskimo variety well. |
| HARVEST DATE |
1,3,7,9 February 2006
(2005 = 21, 27 January and 3, 9, 10, 14 February)
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| AVERAGE SUGAR AT HARVEST DATE |
23.5 degrees Balling |
| AVERAGE YIELD |
6.8 tonnes per hectare |
| BOTTLING DATE |
August 2006 |
| TOTAL BOTTLED |
36 000 bottles |
| RELEASE DATE |
October 2006 |
| ANALYSIS |
Alcohol - 13.23 %
Residual Sugar - 2.7 gr. /li.
Total Acid - 7.5 gr. /li .
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