Sauvignon Blanc

Salmon tartare with sesame-crusted warm oyster.

Chamonix Wine Farm is nestled against Mont Rochelle mountain deep within the rich wine-growing valley of Franschhoek in the Western Cape. Formerly part of historic La Cotte granted to the Huguenots in 1688 Chamonix today comprises some 300 hectares. German-born Chris Hellinger purchased the farm in the early nineties when it was predominantly an export fruit farm. With tenacity and vigor a replanting program began steadily replanting fruit trees with noble French varieties of vines and with an engineering background combined with old world principles an underground cellar was built. An underground passage leads one through the cellar up into the Blacksmith’s Cottage built in the late 1700s which now houses the Winetasting Room and Sales. Chamonix has around 50 hectares under vineyard. As purists we have always believed that to produce a wine of character containing all elements of grape unique terroir and process it is essential that only Chamonix grapes are used. Against the mountain our farm benefits from cool breezes during hot summer months and stony clay-rich soil giving our wines the unique personality and character which make up the Chamonix story.

Sauvignon Blanc grapes from the Franschhoek region, comes from two vineyard blocks planted in 2003 and 1991 on the farm situated at 350m-450m above sea level. The two block are hand harvested separately at optimal ripeness between 22.5-23.5B.

The wine is kept on the lees for 3 months up until the final bottling.

At the cellar the grapes are sorted and destemmed, Fermentation occurs in stainless steel tanks.