Cocoa Hill Sauvignon Blanc

Sauvignon Blanc

In a time of seafaring and spice, pirates played in Table Bay…
Among them was Long Ben - as fierce as he was tall,
he looted and pillaged and scavenged from all.
Ben fast became known for being up to no good,
and so fled from the seas and gave up his loot.
He planted some vines, as was the way,
and peered out towards the ocean almost every day.
Long Ben would have gazed longingly at the vista of Table Bay
from where our vines grow today, on Cocoa Hill.

With our Sauvignon Blanc we aim at making a wine that is fresh, youthful and abundant with tropical fruit flavours. Balance between the fruit, alcohol and acidity is of utmost importance.
Tasting Notes: 
The nose has aromas of granny smith apple and tropical fruits, with hints of blackcurrant. The palate is bright and clean, with flavours of pawpaw, grapefruit and a lingering minerality.
Vintage Conditions: 
2014 was a challenging vintage for a lot of producers in the Western Cape. We had an excellent winter leading up to the growing season, with good rainfall and sufficient cold snaps to favour dormancy in the vineyard. It also led to a larger than usual crop and increased vigour. We had a cool, wet start to summer, which made disease management challenging, due to the higher vigour and humid conditions. Luckily February and early March were warm and dry, and we were able to harvest very healthy grapes at low alcohol levels before the rainfall at the end of March. All around, it was a great year for us.
Fermentation and Ageing: 
The grapes for this wine come from 3 different vineyards on our Keerweder property. Each batch received a light press to extract only the highest quality juice after which they were individually fermented at cold temperatures (14°C) in stainless steel tanks for approximately 10 days. Flavour and style specific yeast were selected as to obtain the desired fruit and aroma characteristics. Post fermentation, they remained on the full lees with battonage (lees stirring) performed weekly for a further four months which gave fullness and texture to the wine.
Food Pairing: 
Pairs well with fish and seafood dishes, creamy pastas and chicken dishes cooked with fresh and fragrant ingredients. It also accompanies pork dishes such as pork belly and pork loin. Vegetarian options include vegetable risotto as well as Asian styled
12.5 %
Residual Sugar: 
3.6 g/L
Total Acid: 
6.0 g/L
Final pH: 
0.33 g/L