Driven by complexity, this wine unfolds in layers - chalky slate notes uplift refreshing nuances of Granny Smith apple and white peach that define its aromatic profile. These classic characteristics speak clearly of its Elgin origin, where a cool climate allows for slow, even ripening, while the South African sun imparts the energy needed to craft wines of captivating quality. The palate is precise and finely textured, shaped by extended lees contact. The wine lingers with a mineral, fruit-driven finish that allows for a variety of pairing options.

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Sauvignon blanc

Alc 13.0%

TA 5.6 g/L

RS 3.0 g/L

pH 3.42

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Harvested by hand in the early morning and transported to Waterford Estate’s winery, the grape bunches are carefully destemmed and loaded into the press. A long, slow pressing cycle is used to preserve and extract the aromatics. The juice is then settled overnight, and the clean juice is racked off the following day into the fermentation vessel. Fermentation is initiated and conducted at 13°C, lasting approximately 26 days. The wine is kept on the gross lees for a minimum of 4 months to enhance palate and mouthfeel, after which it is ready for bottling.

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Elgin stands as a recognised source for outstanding South African Sauvignon blanc. The higher altitude and cool climate foster vibrant acidity and intense fruit flavours. Elgin’s diverse terroir, including various soils and microclimates, imparts a unique character to the grapes. Sourcing grapes solely from the region, ensures an intimate understanding of the local terroir, resulting in exceptional Sauvignon blanc with aromatic notes of citrus, tropical fruits, and herbs.

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100% Stainless steel vessels, aged for 4 months on the gross lees before racking

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2 - 8 years from production

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