SOLITARY WINE

The Sauvignon Blanc grows on south facing slopes, in course degraded granite. By micro managing a small distinct section of the vineyard and intensive berry sampling and tastings, I pick at very specific ripening levels and flavor profiles. After cooling the bunches I crush and leave the grapes on the skins for a long as possible without fermentation (the goal is 3 days, but it does not always last that long). Then I press lightly and wild ferment in old French oak barrels, then leave for 6 to 7 months on the lees. The handling is very minimalistic, very expressive and defines the terroir of Polkadraai Sauvignon Blanc.

The bouquet is dominated by green figs, pear and litchi characters. Complex herbal tones like fynbos and sage and a strong backdrop of granite or flint is also prominent on the nose. On the palate, the wine over-delivers with lots of green fig, peach and even green mango. The minerality and nougat flavours carry the rounded and long lasting palate that lingers forever.

By micro managing a small distinct section of the vineyard and intensive berry sampling and tastings, I pick at very specific ripening levels and flavor profiles. After cooling the bunches, I crush into open top barrels for wild fermentation to start as slowly as possible, with 1/3 whole bunch, 1/3 whole berry and 1/3 crushed and destemmed. I punch through only once a day and the fermentation is allowed until a reading of about 5 Balling before pressing. I press with a basket press directly into old French oak barrels where fermentation finishes and malolactic fermentation takes place. The wine is kept on the rough lees for 8 to 15 months before racking clean and bottling with as little finings or additives as possible. The style is very minimalistic, very expressive and defines the terroir of Polkadraai Pinot Noir

This wine has a vibrant beautiful light garnet colour and a bouquet that’s constantly changing with red berries, flint, graphite and sandalwood that pop out of the glass. Tobacco and clove characters set the undertone with thyme and fynbos notes. On the palate cranberries seem to dominate with granite and mineral tones with herbal characters that match the bouquet. A beautiful acid keeps the palate alive and changing even on your palate.