Very crisp, clean and dry with Sauvignon's nettley character and a refreshing delicacy. Try with fish, seafood or as a deliciously zingy aperitif.

The meticulously selected sites include the Perdeberg, Stellenbosch and Schapenberg regions which impart delicious flavours and crisp natural acidity to the wine. These vineyards allow for slower ripening, a greater natural concentration of flavours and a long finish. Depending on the slopes and the fertility of the soils in these areas, flavour profiles can range from the more tropical gooseberry and lychee to racy green pepper, or even herbaceous asparagus. Although further from the coast, the whole of Table Bay is visible from the Perdeberg vineyard used. Grapes were hand harvested according to their taste profile in the vineyards. They were destemmed and crushed into a bag press. Settling of the juice took place at a temperature of 12°C, for 24 hours. The juice was partially fermented spontaneously at temperatures of between 15 - 18°C and took about 3 to 6 weeks to ferment dry. As with most of our white wines, the Sauvignon Blanc was left on the primary lees until bottling. As with all False Bay wines, no acid, enzymes or fining agents were used during the winemaking process.