Sauvignon Blanc

Citrus cured white fish with a burnt orange gel. Simple garden salads. Grilled asparagus or zucchini, topped with chopped parsley, is a great match for our Sauvignon Blanc.

One of South Africa’s most awarded boutique wine estates lies in a scenic valley just an hour and a half from Cape Town called Hemel-en-Aarde or Heaven-and-Earth. Framed by great fold mountains and breath-taking ocean views it is one of the coolest wine-making regions in the Cape with duplex soil structures and sun-facing slopes. The promise of the unique terroir is harnessed by winemaker Chris Albrecht in slow-ripened flavour-rich wines of exceptional quality. Bouchard Finlayson is globally acclaimed for producing the best Pinot Noir in South Africa as well as exceptional Chardonnays and Sauvignon Blancs. The vineyards are surrounded by an indigenous floral conservancy alive with birdsong and wildflowers. Beyond the beauty of the farm itself you can discover the enchantments of the local area. Some of the popular attractions of nearby Hermanus include whale-watching; shark-cage diving; mountain hiking or biking; browsing art antiques and shops; and of course the white sandy beaches.

Good rainfall was received during winter, but unfortunately wet conditions continued into the growing season - the cumulative summer precipitation nearly equalling the annual average. On Heritage weekend of 24 September, historic maximum rainfall data was revised when a massive 196mm event caused devastating flooding and landslides across the region. Wet and windy conditions prevailed during flower, reducing yields on most cultivars. Fortunately, the inclement weather dissipated before the onset of harvest, allowing ripeness to progress unhindered on the small and concentrated crop. Picking started in the second week of February, but in a very congested fashion, as ripening of various cultivars converged towards the first week of March.

Hand-picked grapes are delivered to the winery without delay, where it is destemmed and crushed before being loaded into the presses. Once the berries are broken, the juice is protected from oxidation and the resulting loss of delicate flavour precursors, by blanketing under carbon dioxide. The initial 63% juice recovered is kept separate and only this ’free-run’ component is considered for the final blend. These juices contain less phenols and result in bright and crisp wines with pure fruit expression and an improved ability to age. Fermentation temperatures range from a cool 13 degrees centigrade to a balmy 20 degrees centigrade, allowing for the development of various aroma and flavour complexities. Bottled in June 2024.