Overgaauw Sauvignon Blanc 2015 Tasting Notes

Viticulture:

• Vineyard Location: Stellenbosch Kloof 175m above sea level, S-facing, 15km from False Bay
• Moderate Climate: Winter ave temp: 13ºC (min 7ºC, max 17ºC), Summer ave temp: 21.5ºC (min 20.5º, max 30.5ºC)
• Soil Type: Deep Hutton and Clovelly (decomposed Granite)
• Age of vines: 15 years
• Trellising: 4-wire hedge system with moveable wires
• Pruning: Cordon system with 2 bud spurs, ensuring low yield
• Harvest date: February 2014
• Yield per hectare: 7 tons
• Sugar at harvest: 22.5ºB

Viniculture:

• Cold maceration on the skins prior to pressing 8 hours, length of fermentation 21 days in stainless steel tanks at 13-15ºC
• Lees contact 30 days after fermentation on gross lees and a further 2 months on fine lees
• Alcohol: 13% vol
• Total Acid: 6 g/l
• pH: 3.45
• Residual sugar: 2.2 g/l

Winemaker’s comments: David’s belief in extended lees contact prior to bottling bears fruit in a wine with a good mouthfeel and longevity.

The Sauvignon Blanc grapes are from a single vineyard and were picked at optimum ripeness producing a crisp complex and very refreshing wine. It generously offers a mélange of ‘green’ and subtle tropical aromas of lime zest, green apple, bell pepper and pineapple with a touch of ‘Overgaauw’ minerality. The aromas follow through onto a well-balanced vibrant palate which delivers an elegant refreshing, crisp finish and a lingering aftertaste.

Food suggestions: Fresh oysters, grilled fish steak with asparagus risotto, fish and langoustine pie, sweet pepper and chicken stir-fry, chicken or seafood salad with Asian dressing, salmon sushi