All grapes are handpicked during the early morning hours and then cooled overnight in a temperature – controlled room at 5 °C. Grapes are then crushed, destemmed and pressed. Dry ice (CO₂) is used during this process to prevent oxidation. The juice settles in stainless steel tanks for 48 hours at 8 °C. The clear juice is then racked from the thick lees and inoculated yeast, which takes place at 12°C, takes average 20 days to complete. After fermentation, the wine is given a low dose of sulphur and left on the lees for three months before it is blended and bottled.
Stamboom Range, White Wine, Wine
Sauvignon Blanc 2024
R89.00
Awakens bright aromas of fresh tropical fruit like passion fruit and banana. The palate follows through with a medium bodied feel of crisp acidity to ensure a refreshing zesty Sauvignon Blanc. Pairs well with Sushi, Seafood, Grilled Chicken, Asian cuisine.
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