Deetlefs - Estate Sauvignon Blanc 2016
Harvesting and transport of grapes to cellar were done with great care to allow minimal exposure to oxygen. No extra skin contact is applied. Only free run juice is used. Juice is inoculated with cultured yeast and alcoholic fermentation took place at 12-13 ̊C for 21 days after which blending occurred. All the above steps ensure minimal exposure to oxygen, minimal phenol extraction and it guarantees maximum Sauvignon Blanc aromas.
A very complex combination ofgranadilla, pineapple, gooseberries, blackcurrant bud and freshly cut grass aromas. Wine shows excellent complexity with layers of different aromas developing as the wine spends time in the glass. Good balance between tropical and green aromas. Fresh and fruity entry with balanced lime acidity.
ALC: 13.43% RS: 2g/l