Mulderbosch Sauvignon Blanc

Description

Method We harvest mornings only in order to bring in grapes chilled by Mother Nature; these grapes are then destemmed and crushed, ready for maceration. Depending on the particular properties of each batch we receive, maceration ranges from 2 to 12 hours. We like to keep our Sauvignon blanc on fermentation lees for as long as possible as this increases the wines palate weight, texture and length. It is also a great natural preservative, allowing us to use as little sulphur as possible throughout the maturation of the wine. Prior to bottling the wine is cold- and protein stabilized, then microbiologically assessed in order to determine the minimal level of filtration required.Tasting Notes Vibrant green hues give a suggestion of the wines freshness and aromatic purity. The nose exudes waves of fresh green figs, with notes of grapefruit and lime citrus fruits and a delicate floral lift. With a finely poised sugar/acid balance, the palate seems almost savoury, and its mineral freshness carries through to a pleasantly persistent finish of considerable length. – Mulderbosch