Vine Dried

Ideally served at around 6 to 8˚C, it can be enjoyed as an aperitif, yet it will also be wonderful with foie gras, fruit-based desserts, and cheese, or as an ice-cream topping.

The name Quoin Rock found its inspiration from the Agulhas area the most southern tip of Africa where Quoin Point is the second most southernly point and where Quoin Rock Wines’ conservation farm Boskloof is located. Ships rounding the cape on their way back from or to markets in the east from the mid-1400’s to these modern times would stop over at the cape of good hope — todays Table Bay Harbour Cape Town to replenish their boats with fresh produce. Farms like Quoin Rock would rush produce to the harbour and from the late 1660’s wines from South Africa started forming part of the goods delivered to the port. Now just over 350 years later South African wines are still exported from Table Bay harbour. While wine production is the main activity at Quoin Rock in Stellenbosch the Agulhas farm Boskloof focuses on conservation. Bontebok springbok eland and zebra have been reintroduced to this area.

For the Quoin Rock Vine Dried Sauvignon Blanc, we harvest the grapes from the oldest Sauvignon Blanc block on Quoin Rock. This block has been planted in 1983 and is certified as a heritage vineyard. Before the harvest, we carefully desiccate (pinch) the bunches on the vines to let the berries turn into raisins so that the juice becomes an aromatic and concentrated Sauvignon Blanc syrup to form the basis of this wine. The dried grapes are normally harvested at 38 ºBalling sugar.

Our Quoin Rock Vine Dried Sauvignon Blanc is left to age in bottles for approximately six months before release.

At the cellar, we destem and press the bunches to extract the golden syrup at the coldest possible temperatures. We then let the wine settle for two days before we rack it to stainless steel tanks for fermentation. Fermentation happens at cold temperatures and takes about three months.