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Sauvignon Blanc 2020

R125.00

The Saxenburg Private Collection Sauvignon Blanc 2020 has aromas of gooseberries, garden peas, kiwi, and wet quartz make for a lovely mix of both green and tropical flavours. The palate is wonderfully textured, with well balanced and lingering acidity.


This extraordinary wine has been stored and matured under optimal conditions in our Vinotéque, for you to get the very best out of your fine wine experience.

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Description

Tasting Notes

The Saxenburg Private Collection Sauvignon Blanc 2020 has aromas of gooseberries, garden peas, kiwi, and wet quartz make for a lovely mix of both green and tropical flavours. The palate is wonderfully textured, with well balanced and lingering acidity.

 

Food Pairing

This wine goes well with salads, lighter summer dishes and seafood, or enjoy on its own on a nice summer day.

 

Acknowledgements  

“Green-tinged pale straw. Quite tight flinty aromas capsicum and wet stone whiffs zesty and dry on the palate with some intense quince-like notes adding refreshing detail to the finish.”
– Michael Fridjhon, Wine Wizard


“The Saxenburg Private Collection Sauvignon Blanc 2020 reminds me of the Silex from Sancerre, but better executed and at a fraction of the price.”

– Barry Schofield, South African Sommeliers Association Chairman.

 

“The nose shows top notes of flowers and fresh herbs before green melon and granadilla. The palate meanwhile has good fruit definition and is pleasantly creamy in texture with nicely integrated acidity. Finishes long and dry. Textbook stuff.”
– Christian Eedes, Editor at Winemag.co.za

Additional information

Vintage:

2020

Cultivar:

100% Sauvignon Blanc

Cellaring Potential:

Drinks beautifully on release, but will gain complexity and texture over the next 3-5 years.

Alc:

13.7%

TA:

6.5 g/l

pH:

3.4

RS:

3.2 g/l

Appellation:

Stellenbosch

Terroir:

South-West facing slope with well-drained, decomposed granite, with underlying clay.

Vinification Details:

Machine harvested on cool mornings and given extended skin contact after de-stemming. CO2 was used to eliminate oxygen uptake. Followed by cold fermentation using different selected yeast strains.

Oak maturation: 4 Months on lees.

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