Kanu Sauvignon Blanc, 750 ml

The grapes were hand-picked from various regions within the Western Cape. The thought behind sourcing grapes from such a vast region, is to seek out cool climate areas, capturing those fragile flavours associated with Sauvignon Blanc. Grapes from distant vineyards were delivered to the cellar in refrigerated trucks, ensuring that the flavours stay intact. After gentle destemming and crushing, skin contact took place for up to 8 hours, after which the grapes were gently pressed. The free-run juice was separated from the pressed portion. Reductive winemaking techniques prohibited the juice from oxidisation, saving the aromatics. Selected cultured yeast was used in combination for enhanced complexity and flavour spectrum. After the completion of alcoholic fermentation, the wine was kept on the lees and mixed weekly. Healthy lees have been described as 'the mother' of the wine and with regular mixing of the tanks, better structure and complexity is achieved. The wine spent 3 months on the lees, before blending, light fining, cold stabilised, filtered and then bottled. Tasting notes: The Sauvignon Blanc has hints of gooseberry, guava, freshly cut green grass, nettles and green pepper on the nose. A good balance between natural fruit sugars and acid results into a crisp clean finish, packed with flavours of bell peppers and crushed rosemary.