| Appelation: |
Durbanville
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| Production: |
8 t/ha
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| Grape Varieties: |
100% Sauvingnon Blanc
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| Wine produced: |
750ml - 3600 bottles
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Lindhorst always said, "We are serious about terroir", so when it came to putting a white wine under the Lindhorst label, we sourced it from one of the best white wine regions, Durbanville. This is our fifth year of collaborating with a family owned estate for this wine. The block is situated on a southern slope about 9km from the sea (280m above sea level). The soil is deep Hutton with broken shale.
| Harvest: |
The vineyard was thinned four times prior to harvest to allow maximum airflow and to keep the grapes cool and ph's as low as possible. Grapes were harvested in mid-January. They were hand-picked early in the morning to retain fruit freshness and crushed while it was still cool.
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| Vinification: |
The juice was left on the skins for 24 hours to extract more flavours as well as to enhance mouth feel and complexity. Juice was left to settle for 2 days. It was fermented in stainless steel tanks at 13-16 degrees C. By the end of March, all the wines had completed fermentation. The lees were strirred up twice a week till the end of May to further increase mouth feel. The wine was stabilised, lightly filtered and bottled in mid-June. |
| Alc: |
13% pH: 3.50 Total Acid: 6.1 g/l Residual Sugar: 22.0g/l
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| Tasting Notes: |
Clear bright appearance with a light yellow colour and a green tint. The nose is fresh and floral with the tropical fruits: paw paw, melon kiwi fruit, green fig and a hint of typical sauvignon blanc asparagus. All these aromas follow through on the palate. The wines is round and juicy with crisp but well balanced acidly. The lees contact shows on the mid palate weight and balance. The wine will improve with some months in the bottle and is best drunk within two years of harvest. It should be enjoyed chilled. (Tasted November 2010).
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| Food Recommendations: |
Our favourite dish with this Sauvignon Blanc is smoked salmon with baby potatoes, crème fraiche, horse raddish and fennel. It goes down well, however, with fresh oysters and all fish and poultry dishes as well as a good cheese board, and of course sip it by itself on a hot summer's day!
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