This wine has a medium straw colour with heady notes of honey blossom, orange peel, pineapple and dried peaches. The lovely sweetness of the wine is balanced with a lingering finish while still remaining fresh and crisp on the palate.
Enjoy this versatile liquid gold nectar of the gods on its own or with strong cheeses, figs, pâtés, pastries and desserts. This wine should always be enjoyed well chilled.
The botrytis cinerea grapes were meticulously selected and harvested by hand. On arrival at the cellar, further hand selection and sorting of botrytis infected bunches was done. Destemming was followed by 24 hours of cold maceration and thereafter the fruit was pressed several times to extract the highly concentrated juice. After settling, fermentation occurred in both stainless steel tanks and 225-litre French oak barrels (20%) at 16°C. This process took three weeks until the desired sugar/acid balance was reached. Fermentation was stopped by filtration and the wine was then chilled.
Benguela Cove’s close proximity to the Atlantic Ocean results in a cooler median daytime temperature and in cool maritime winds that caress the vineyards at night. This favourable climate, use of covered crops and the direction in which the vines face aid in the slow ripening of these grapes.
The Sauvignon Blanc grapes’ exposure to the cool ocean mist helps to create conditions under which botrytis cinerea (noble rot) can flourish, producing grapes of concentrated intensity