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Sauvignon Blanc 2021

R125.00

The Saxenburg Private Collection Sauvignon Blanc 2021 has an inviting nose with aromas of pear, papaya, gooseberries, and kiwi fruit that leads to a palate with beautiful concentration and texture. The natural acidity lends an incredible sense of minerality and purity to the wine.


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 2021 has an inviting nose with aromas of pear, papaya, gooseberries, and kiwi fruit that leads to a palate with beautiful concentration and texture. The natural acidity lends an incredible sense of minerality and purity to the wine.

 

Food Pairing

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

 

Winemaker’s Comments

Cooler conditions during early spring, coupled with moderate summer temperatures resulted in a slower start to the season. The cooler season and longer hang-time resulted in more concentrated aromatics and incredible natural acidities, which has given the wines beautiful purity. The higher acidities have also given us the freedom to do skin contact on all our components and to use the lees to add texture post-ferment. The idea with this wine is to balance the natural minerality and greener notes we get from our cooler sites, with beautiful tropical flavours from our slightly warmer and more exposed vineyards.

Additional information

Vintage:

2021

Cultivar:

100% Sauvignon Blanc

Cellaring Potential:

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

Alc:

13.70%

TA:

7.1 g/l

pH:

3.42

RS:

2.5 g/l

Appellation:

Stellenbosch

Terroir:

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

Vinification Details:

Different parcels within blocks were picked separately, by machine, early in the morning. After destemming, the parcels were given skin contact for 24 hours, before being pressed and settled. Each parcel was fermented separately in stainless steel tanks, using selected yeast strains. The components were aged on the gross lees for 4 months, with occasional lees stirring before blending and bottling.
Oak maturation: 4 Months on lees.

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