Stony Brook
Sauvignon Blanc 2020
100% Sauvignon Blanc
 
RSD 2,015

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As the only variety that we utilise from outside of Franschhoek, our Walker Bay Sauvignon Blanc grapes were hand-picked in the early morning and then whole-bunch pressed to ensure purity of fruit. As we always do with this wine, we allowed several months of lees contact in stainless steel to enhance the texture and mouthfeel, offsetting the inherent flinty freshness of the grape.

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Minerality, citrus and grapefruit on the nose immediately give away the cool-climate origin of this wine. With seven months of lees contact, there is richness and body on the palate, while still maintaining laser-like focus and freshness. Intense concentration and a long finish means that this wine can be enjoyed now or cellared for up to 10 years from vintage. Best served with summer-inspired dishes.

TECHNICAL INFORMATION

Region:  Walker Bay, South Africa

Alcohol: 13.9% 

Acidity: 6.60 g/l
pH: 3.35
Residual Sugar: 1.80 g/l

Stony Brook
SMV 2018
53% Shiraz, 45% Mourvèdre, 2% Viognier
 
RSD 3,715

The Shiraz (53%) and Viognier (2%) grapes were co-fermented with 20% whole-bunch carbonic macerated grapes to freshen up and give additional spice and fragrance to the wine. The Mourvèdre (45%) was picked very ripe to allow soft, round tannins to be extracted during fermentation in stainless steel.

After fermentation, the two components were taken to second-and-third-fill French Oak for natural malolactic fermentation and maturation, where the wine spent 26 months before a light filtration and bottling.

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Fresh spice and white pepper on the nose, with intense dark berry fruit. The palate shows dense, savoury flavours contrasted with bright acidity before the robust finish. There are multiple layers of texture in the wine, with lovely balance between the richness, chunky tannins and lively freshness.

A wonderful pairing with slow-cooked winter foods like Boeuf Bourguignon or pulled pork.

TECHNICAL INFORMATION

Region:  Franschhoek, South Africa

Alcohol: 14.6% 

Acidity: 5.30 g/l
pH: 3.65
Residual Sugar: 2.40 g/l