Entry Level

Sauvignon Blanc 2015LeCape_SauvignonBlanc_2015

Specific blocks were selected and harvested by hand. Harvesting took place at the end of January.
Grapes were harvested at sugar levels of 255g/L. The grapes were destemmed and skin contact took place for 6 hours, thereafter the juice was separated from the skins. Selected yeast strains were added and fermentation took place at 15°C. The wine was in contact with the lees for 2 months, thereafter stabilized and bottled.

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Tasting Note [wpfilebase tag=file id=98 /]

Bottle Shot [wpfilebase tag=file id=100 tpl=filebrowser /]