SHANNON SANCTUARY PEAK SAUVIGNON BLANC (wooded) 2015

WO: Elgin
Alc: 13.91, RS: 1.5, TA: 6.5, pH: 3.34
Winemakers: Gordon & Nadia Newton Johnson
The vineyard is from low yielding Table Mountain Sandstone soils. The clay/shale soils provide the wine with flavours of riper
fruit spectrum and with more structure for a broader palate. The wine was vinified in a style that enhances the aging potential.
The grapes are chilled to 3C. The bunches are sorted on a conveyor, destemmed and crushed. Selected parcels of the grapes
undergo a period of skin contact, at 8C to capture favourable skin flavours. After a gentle pressing, the juice left to settle for a
period of 72 hours at 2C. Fermentation in s/s tanks continues at 12C until the wine is dry. Using neutral yeasts, this wine
expresses very distinctive and concentrated primary fruit aromas of black current, citrus, and some white pear in a minerally and
flinty style
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SPIER 21 GABLES SAUVIGNON BLANC 2015
WO:Tygerberg
Alc: 13.37, RS: 3.6, TA: 6.8, pH: 3.4
Winemaker: Jacques Erasmus
A 14-hectare vineyard on the cool south-west facing Tygerberg 15 km from the ocean.Harvested from a small section at the
bottom of a slope with deeper, richer Oakleaf and Swartland and picked in the cool of the early morning hours and packed into
small lugs to prevent skin splitting and the possibility of oxidation. These perfectly intact berries go straight into the coolers before
the sorting, de-stemming and crushing process begins. Skin contact was limited to 6 hours. The free run juice was gravity
drained to settle overnight before inoculation with yeast. Fermentation took place under controlled temperatures between 12C
and 14 C, in s/s tanks. The wine was matured for 6 months on the lees before bottling. Fresh grassiness with flavours like bell
pepper, grass, jalapeno, green fig leaves and gooseberry. The riper, more tropical influences offers a longer and more vibrant
presence on the palate.
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TOKARA RESERVE COLLECTION ELGIN SAUVIGNON BLANC 2015
WO: Elgin
Alc: 13.92, RS: 3.6, TA: 8.0, pH: 3.14
Winemaker: Miles Mossop
Grapes grow on Tokaras Highlands farm in Elgin and were hand-picked at sugars of 22.5 and acidities of between 8.0 g/l to
9.5 g/l. The grapes were destemmed and crushed and pressed immediately. The press juice and free run juice were kept
separate and settled overnight,before the clean juice was racked off. The juice was fermented at 15 C in s/s tanks with selected
wine yeast. After fermentation the wine was sulphured and left on the lees for 5 mnths with regular lees stirring before
stabilization, filtration and bottling. The wine displays a beautiful pale straw colour with vibrant green on the rim. The nose is
pungent with intense aromas of nettles, cut grass and hint of granny smith apples. The fruit intensity is stunning displaying notes
of passion fruit, green figs and even hints of cassis.Best served cold and drunk as an aperitif or served with fresh summer foods
such as wild oysters, asparagus with hollandaise sauce or fresh grilled yellowtail with salsa verde.

FNB SAUVIGNON BLANC

2015 TOP 10 FINALISTS
CEDERBERG SAUVIGNON BLANC 2015
WO: Cederberg
Alc: 13.61, RS: 2.8, TA: 6.7, pH: 3.46
Winemaker: David Nieuwoudt
The 14 year old vineyards are planted on slate and sandstone facing south and east. Hand harvested between Jan and Feb in
the early morning at 20 - 23,5B. Vinification reductive style, cold crush 8C, skin contact for 8 hours, only free run juice used,
settle for 2 days at 10C, 22 30 days fermented at 12C with selected yeast strains, 5 months lees contact with weekly tank
bttonage. An aromatic wine with grassy notes, white asparagus undertones and strong hints of capsicum, gooseberries and
lemon zest. A refreshing, crisp acidity finishes off the initial sensation of creaminess on the mid-palate. The ideal companion to
traditional chicken pie, but also with shellfish or pork.
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DURBANVILLE HILLS RHINOFIELDS SAUVIGNON BLANC 2014
WO: Durbanville
Alc: 13.03, RS: 1.5, TA: 6.0, pH: 3.33
Winemaker: Martin Moore & Kobus Gerber
The grapes were selected from 2 blocks. After four hours' skin contact in specially designed s/s separators in an environment
free of oxygen, the juice was drained and cold-settled for 48 hours. Slow fermentation at 11 - 14C was followed by a short
period of lees contact with the wine being racked and blended shortly before bottling.The colour is pale green and on the nose
aromas of winter melon, kiwi and passion fruit with a slight herbaceousness ensures complexity. On the palate there is a mouthwatering elegance with kiwiand winter melon flavours and a crisp, lingering finish.
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GHOST CORNER SAUVIGNON BLANC 2014
WO: Elim
Alc: 12.94, RS: 2.1, TA: 6.1, pH: 3.54
Winemaker: David Nieuwoudt
South facing and planted on Bokkeveld slate, Koffieklip and Gravel these 13 year old vineyards are in the Elim ward. Harvested
from Feb to March by hand early in the morning at 21.5 24B. Reductive style vinification, cold crushed at 8C, skin contact for
6 hours, only free run juice used, settle for 3 days at 10C. Fermentation is 21 days at 12C with selected yeast strain 5 months,
tank bttonage weekly. Powerful concentrated layers of green figs and gooseberries, with a touch of grapefruit, fynbos and a
steely minerality on the palate. This wine can stand its own against any great seafood or poultry dishes.
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UVA MIRA MOUNTAIN VINEYARDS SING-A-WING SAUVIGNON BLANC 2015
WO: Stellenbosch
Alc: 13.60, RS: 2.8, TA: 6.2, pH: 3.30
Winemaker: Christiaan Coetzee
Ocean-facing vines are planted on predominantly decomposed granite soils, located 9km from False Bay at an altitude of up to
470m above sea level. As a result, our grapes are harvested 2 weeks later that the rest of the Stellenbosch valley. All grapes
were handpicked in the early morning and carefully hand-sorted. This was followed by cold fermentation in stainless steel tanks.
This wine spent five months on the lees, with occasional stirring to ensure a complex and smooth mouth feel. On the nose, this
wine offers a white floral bouquet accentuated with bursts of orange blossom and kiwi, with a lingering scent of rose petals. A
wine of effortless finesse with delightful mineral freshness, elegant fruit concentration and linear acidity.

HIDDEN VALLEY SAUVIGNON BLANC 2015

WO: Stellenbosch
Alc: 14.23 RS: 4.2, TA: 7.0, pH: 3.15
Winemaker: Annalie van Dyk
Harvested at different levels of ripeness to ensure complexity of flavour and fresh, delicate acidity and was picked early in the
morning to preserve aroma, kept cold, and pressed on arrival at the winery. The resulting juice was treated reductively, keeping
oxygen out and preserving the delicate flavours and fermented in s/s tanks at low temperatures and kept on the lees for another
6 weeks to enhance mouth feel. Aromas of guava and passionfruit combined with freshly cut grass and gooseberries lead to a
rich palate layered with tropical fruits, a hint of lime and delicate acidity. Ideally paired with light grilled fish dishes; crisp salads;
steamed crayfish or oysters.
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WINDMEUL KELDER SAUVIGNON BLANC 2015
WO: Coastal
Alc: 13.35, RS: 3.2, TA: 6.1, pH: 3.42
Winemaker: Andri le Roux
The block is situated 10km South of Malmesbury. This 10 year old block sits on a South facing slope and is between 180m and
224m above sea level. The block consists out of three clones namely, SB108, SB159 and SB316. On this cool site, the block is
hand harvested at 22 B in the early morning at three different stages. In the Cellar we keep it simple but attention to detail is
key. Fermented in a stainless steel tank at 11C. This wine is a good example of a crisp, elegant and well balanced fresh wine.
Its dry and full-flavoured with an aromatic nose of gooseberries and green figs, on the pallet there is more tropical fruit of guava
and papaya and leaves you with a long lingering finish.

JORDAN SAUVIGNON BLANC 2014

WO: Stellenbosch
Alc: 12.88, RS: 3.1, TA: 6.6, pH: 3.39
Winemaker: Gary & Kathy Jordan, Sjaak Nelson
The 32 year old vines were planted on Glenrosa and Hutton ravine in the Stellenbosch Kloof ward which allows the opportunity to
harness the cooling influences from the False Bay on the south and east facing slopes at 220 380m above sea level. This
captures the intense flavour compounds found in the grape skins. The grapes where destemmed before receiving approximately
6 hours skin contact. After gentle pressing in a pneumatic tank press, the juice was cold settled for 2 days before being racked
and inoculated with selected yeasts. All the vineyard blocks were kept separate and fermentation took place between 12-16C.
Aromatics of blackcurrant leaf & ripe Cape fig balanced by a complex fruit structure and sweet Provenale herbs on the finish.
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KLEINE ZALZE FAMILY RESERVE SUR LIE SAUVIGNON BLANC 2013

WO: Western Cape
Alc: 13.24, RS: 3.5, TA: 6.5, pH: 3.69
Winemaker: Alastair Rimmer & RJ Botha
Blocks from Stellenbosch and Durbanville not more than 15km from the sea were selected and were harvested during night and
early morning to ensure optimal freshness and cultivar fruit. Reductive grape crushing methods were used when the grapes were
destalked, left on the skins and after racking the juice were inoculated with selected yeast strains and then cold fermented. The
wine fermented for 4 weeks and left on the lees. The tanks received a 14 month lees contact period. The components were
blended and left for another month to ensure a good fruit integration from the different regions before bottling. A wine with ripe
pea, fig floral herbaceous flavours on the nose and intense complexed lime, ripe asparagus and peppery notes on the palate.

MULDERBOSCH 1000 MILES SAUVIGNON BLANC (wooded) 2013

WO: Western Cape
Alc: 13.22, RS: 3.3, TA: 6.1, pH: 3.45
Winemaker: Adam Mason
Fruit from four markedly different sites provided the aromatic intensity and steely texture necessary for the wine to grow in barrels
over twelve long months of maturation. Fermentation took place in s/s tanks and transferred with their fermentation lees to
barrels for maturation. Due to the beneficial interactions of the wine and lees, little preparation, apart from a light filtration, was
required before bottling. The intense nose reveals a mlange of ripe tropical aromas of passionfruit and pineapple, but also
characters of cassis and white peach. The palate is marked by sensational acidity, whilst zesty texture gives way to mouthwatering flavours of green figs, quince paste, passionfruit and Cape gooseberries.

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KLEINE ZALZE FAMILY RESERVE SUR LIE SAUVIGNON BLANC 2015
WO: Western Cape
Alc: 14.83, RS: 2.9, TA: 7.1, pH: 3.49
Winemaker: Alastair Rimmer & RJ Botha
The grapes were from selected vineyards in Stellenbosch (False Bay), Durbanville and Darling within 10km from the ocean and
on south facing slopes. The grapes were handpicked early in the morning and in some cases even during the night and crushed
with a CO2 blanket and given at least 12 hours skin contact. The juice is racked from the skins with gravity and settled for 24
hours. The clean juice is racked to the fermentation vessel and inoculated with selected yeast strains and ferment very slow at
13C. The wine spent 7 months on primary lees before being bottled with only a very coarse filtration. Complex and complete,
with a lot of upfront litchis, gooseberries and white peached with a herbaceous elements that will increase as the wine ages. Full
bodied and very rich with a good balance of flavours from the 3 regions.
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LOMOND CAPE AGULHAS SAUVIGNON BLANC 2015
WO: Cape Agulhas
Alc: 14.31, RS: 2.0, TA: 6.0, pH: 3.28
Winemaker: Wim Truter
Situated in the valley of the Uilenkraal - Gansbaai area, 8km from the sea, kept cool by the south-westerly and south-easterly
winds during the summer months. The soils are mostly of sandstone and shale origins with the intrusion of granite in sections
creating lean, gravelly soils. The vineyards are planted on northerly and southerly slopes ranging in altitude between 16m and
264m above sea level.The grapes were harvested by hand at 22 to 24 B and handled reductively. The juice was coldfermented between13C and 15C to preserve natural grape flavours and left on the lees for 6 weeks before being racked.
Tropical fruit with a hint of citrus and herbaceousness. A wonderful balance between fruit and crisp acidity with good body and
structure. Excellent enjoyed on its own as a fresh summer wine or with butternut and goats cheese salad, stir fried prawns
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MERWIDA SAUVIGNON BLANC 2015
WO: Breedekloof
Alc: 12.75, RS: 5.9, TA: 8.2, pH: 3.22
Winemaker: Magnus Kriel
The grapes from hand selected eight year old vines, grown on an ancient flood plain, are handpicked early morning at 21.5B. All
necessary measures are taken to prevent any oxidation. Fermentation takes place in stainless steel tanks and lasts for 3 to 5
weeks at 12C. Extended lees contact for another 3 months with regular bttonage gives this wine its unique and outstanding
aromas and mouth feel. The highly aromatic wine bursts with flavours of guava and undertones of asparagus and green pepper.
It makes a perfect accompaniment to any seafood and poultry dishes or salads.
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MOOIPLAAS SAUVIGNON BLANC 2015
WO: Coastal
Alc: 13.19, RS: 2.2, TA: 6.4, pH: 3.19
Winemaker: Louis Roos
A classic and typical style of wine produced from vineyards situated in close proximity of the Atlantic Ocean. The wine owes its
signature to the fact that grapes were picked at optimum ripeness and the favourable influence of the cool sea breeze helped
create a perfect balance of tropical fruit and freshness of the acidity. Seductive aromas of tropical fruit like passion fruit, guava,
papaya and hints of fig leaves. Well-structured and great palate weight with upfront fruit and firm fresh acidity and minerality.
Serve with roasted summer vegetable salad, grilled or steamed fish, grilled or pan fried chicken and pork.
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NEDERBURG PRIVATE BIN D234 SAUVIGNON BLANC 2014

WO: Darling
Alc: 13.10, RS: 4.4, TA: 6.6, pH: 3.06
Winemakers: Andrea Freeborough
Hand-harvested grapes from dry-farmed Groenekloof vines in Darling, vinified reductively to enhance varietal and terroir
expression. Brilliant green with pronounced herbaceous and grassy notes, some asparagus, green pepper, green figs and hints
of citrus. A zingy and fresh palate of green pepper, gooseberry and citrus.
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NEDERBURG II CENTURIES SAUVIGNON BLANC (wooded) 2014
WO: Darling
Alc: 12.93, RS: 3.6, TA: 6.8, pH: 3.1
Winemakers: Andrea Freeborough
Grapes selected from individual vines in Cape Agulhas and Darling vineyards for exceptional concentration and depth of aromas
and flavours as well as their fine balance of fruit, acid and sugar. The wine spent 12 months in oak. Fresh, lively and crisp with
mineral notes.
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OVERHEX WINES INTERNATIONALSURVIVOR SAUVIGNON BLANC (wooded) 2015
WO: Swartland
Alc: 13.53, RS: 1.8, TA: 6.7, pH: 3.18
Winemaker: Ben Snyman
The vineyard is located in Constantia with deep red Oakleaf and Hutton soils ensuring excellent water-retention and adding
structure and fullness to the wines and planted in such a way that they benefit the most from the cool sea breezes from the
Benguela current which in turn causes the summer temperatures to range between 20-30C. The grapes were harvested at
23B, skin contact was given for 3 hours. The free run juice was separated from the press juice, 60% of the wine was fermented
in s/s tanks, the juice was inoculated with Laffort X5 and fermentation temperature was kept at around 12C for 3 weeks. 40% of
the wine underwent barrel fermentation Sylvain French Oak barrels for 4 months before being blended and bottled. A partially
barrel fermented wine with a creamy texture and bright tropical fruit on both nose and palate. Crisp acidity and subtle minerality
to the attraction.
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RIVENDELL SAUVIGNON BLANC 2014
WO: Bot River
Alc: 12.93, RS: 1.3, TA: 6.6, pH: 3.30
Winemaker: Kobie Viljoen
Vineyard, planted in weathered Table Mountain Sandstone and Bokkeveld shale and the close proximity of the Atlantic Ocean.
The grapes were handpicked in Feb and kept overnight at 8C and then sorted before it is carefully destemmed and gently
pressed. Strictly reductive winemaking practices takes place. After settling of 2 days at 10C, natural fermentation is induced
after the racking from the lees. A fermentation temperature is kept at 11-12C. The wine is left on the fine lees for 4 months
before it was bottled. Welcoming and revealing nose of gooseberry, guava backed by granadilla, kiwi and grapefruit. Freshness
with a firm and rich texture. Serve with Goats cheese baked, in a salad or on its own, fried, baked or steamedfish, or as soup.
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