Steenberg Estate is so perfectly situated to produce a fine Sauvignon Blanc. The grapes for the Steenberg Sauvignon Blanc 2017 are grown on trellised vines are between 6 and 27 years old and are planted in a mixture of gravel and decomposed granite. Cool climate, breezes of the Atlantic and False Bay.
The grapes were harvested in January and early February from different blocks and at different times in the ‘ideal ripeness’ window. This gives an added breadth of flavour to the final blend, combining the early green grass, flint to the tropical fruits of later picked grapes. The harvesting, yielding just under 7 tons per hectare, was done by machine, often starting at 02h00 in the cool of the early morning in order to retain the delicate flavours. Once in the cellar, the grapes were destalked and crushed and skin maceration occurred after crushing from 8–24 hours at 10°C.
The juice settled overnight, after which it was racked off clean, and allowed to ferment for up to 30 days at temperatures between 11°C – 13°C. After fermentation, the wine lay on its fine lees for 60 – 90 days until the finally blend was made up and this was then prepared for bottling.
It looks like
Bottled under screw cap in a Burgundy shaped bottle with a new, yet still classical label. In the glass, a pale golden straw with youthful lime green flashes.
It smells like
Grapefruity. Lime blossom, aromatic tropical fruit.
It tastes like
Brilliant notes of grapefruit skin oil and the fruits concomitant bitterness. Elegant tropical fruit in undertow. Bright fruited acidity from entry to the long tail. If well cellared, the wine will last well into 5 years after harvest.
It’s good with
Great mid-morning refresher or pre-prandial aperitif. It is a wine which is made for food and will go with all the traditional ‘white wine’ dishes. Sauvignon Blanc loves Pasta and Dianne Bibby’s Lemon Cream Mushroom Tagliatelle Pasta is a great partner. Click here for her recipe
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