Harvest started in the second week of February & continued for 2 weeks. Sauvignon Blanc was left on its lees for a few months before blending with a small percentage of barrel-fermented Semillon adds mouth-feel & body to the wine. Vibrant and fresh nose of crushed rocks, ripe pear and yellow gooseberry. Quite energetic on the palate which builds and has more profundity than one may first realise. Walks the tightrope between bracing Elim freshness and ripe fruit brilliantly. Finishes on a dry, clean and very classy note.
FNB Top 10 Sauvignon Blanc Runner up