The Sauvignon Blanc grows on south facing slopes, in course degraded granite. By micro managing a small distinct section of the vineyard and intensive berry sampling and tastings, I pick at very specific ripening levels and flavor profiles. After cooling the bunches I crush and leave the grapes on the skins for a long as possible without fermentation (the goal is 3 days, but it does not always last that long). Then I press lightly and wild ferment in old French oak barrels, then leave for 6 to 7 months on the lees. The handling is very minimalistic, very expressive and defines the terroir of Polkadraai Sauvignon Blanc.
The bouquet is dominated by green figs, pear and litchi characters. Complex herbal tones like fynbos and sage and a strong backdrop of granite or flint is also prominent on the nose. On the palate, the wine over-delivers with lots of green fig, peach and even green mango. The minerality and nougat flavours carry the rounded and long lasting palate that lingers forever.