Waterford Eglin Sauvignon blanc

The Stellenbosch wine region has been called the red wine-growing crown jewel of the Cape Winelands, varietals such as Cabernet Sauvignon, Shiraz, Cabernet franc and, believe it or not Chenin blanc, thrive in the warmer climate of the region. You can grow anything anywhere with enough patience and care, but it becomes a matter of style.

The Elgin wine region is a world-renowned climate for growing white wine varietals, Chardonnay, Sauvignon blanc and Riesling grow at a high quality in the cooler climate of Elgin.

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The Wine:

The wine is a very focused style of Sauvignon blanc showing fresh granadilla, granny smith apple and white pear, with underlying chalk notes confirming the Elgin origin of the grapes. The palate is finely textured with crisp fruit, fresh natural acidity, and a deceptively long finish of flavours.

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The Vineyard:

Sourcing our grapes from the Elgin region is our first step in crafting a Sauvignon blanc with fresh acidities and tropical fruit aromas. The vineyard is located at a higher altitude, leading to temperatures colder than what would be experienced closer to sea level and the soils are primarily chalk-based leading to minerality in the wine. The region experiences cool ocean winds regularly which further serves to drop the temperature of the vineyard, in turn increasing the acidity found in the end product of the wine.

The region still achieves great ripeness, in the grapes due to the consistent sun but maintains fresher acidities with the cooler ambient temperatures of the region.

Our Sauvignon blanc grapes are sourced from a single producer in Elgin, from 6 different blocks of Sauvignon blanc which are used to create a various number of batches of wine to select from for the blend.

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Winemaking:

The wine is fermented in stainless steel tanks, leading the wine towards a redacted style of winemaking. This style increases the acidity in the wine while maintaining the fresh fruit aromas. That's not all that we do, here at Waterford Estate we like to add our own little flare to the wine and this is achieved by an extended lees contact period giving the wine texture and character in the palate and allowing the wine to pair seamlessly with food.

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