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2020 Fumé Blanc

(2 customer reviews)

A refined take on a classic cultivar – slow-ripened, cool-climate Sauvignon Blanc that covers all of the bases for any SB lover. Big and complex enough to accompany you for dinner but bright and modish enough for your everyday, easy white. Grab a case for this summer and tuck another away in your cellar because this Fumé Blanc has some aging potential. Only 700 bottles produced.

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R210.00

Composition

100% Sauvignon Blanc

Vintage

2020

Appellation

Cape Agulhas, South Africa

Terroir

2.9HA block situated on a south-facing slope overlooking the sea below. Soils range from sand to iron-rich Ferricrete at the top of the block. Incredibly low-yielding vines at just over 1T per HA allow for very concentrated flavors and healthy clusters.

Wood

6 months on lightly toasted new French oak

Color

Clear and golden with a subtle lime tinge

Aroma

Big, fresh tropical aromas of passion fruit, guava, and white peach

Taste

Beautifully bright with initial notes of tropical fruits followed by a subtle 'green' complexity on the mid palate and a smooth minerality on the finish

Alcohol

13.30%

RS

1.66g/L

TA

6.72g/L

pH

3.28

Bottle size

750 mL

2 reviews for 2020 Fumé Blanc

  1. Chris Eksteen

    This is not your typical Sauvignon Blanc. Awesomeness in a glass I’d say – It makes for light and easy drinking on a hot summers day.
    Lovely colour. Fruity with a slight tinge of wood. This is going to go well with roast chicken or buttery grilled fish.

  2. Philippe Jacques Janse van Rensburg

    A great way to enjoy Sauvignon Blanc in a little more robust fashion. Pleasant presence of oak tannin with a fruitiness on the palate,

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Wines for the Wild

WinemakingStyle

Harvested by hand on the 22nd of February, 2020 in the early afternoon at 21.8 degrees balling. Moved to refrigerated room for 24 hours of cold maceration before being de-stemmed (no crushing) and loaded into a bladder press on the 23rd. C02 was added to the press before closing it and leaving for another 24 hours of skin contact. On the 24th of February the grapes were pressed to a stainless steel tank where the juice settled out overnight at 11 degrees Celsius. Racked off of lees and moved to a 600L egg tank with cooling probe and left for 3 more days for wild ferment to begin. After 2 balling of wild ferment, juice was inoculated with Novello yeast and guided through a slow, cold ferment for 15 days and never going above 16 degrees Celsius. At 2 degrees balling, lightly toasted French oak staves were added for a dosage of 2.5g/L.

The CauseWildlife Impact

Leopard’s are the apex predator in the Cape. With regards to conservation, they are an umbrella species which means by better understanding and protecting them, we simultaneously conserve all of the other animals within the ecosystem around them. The two greatest threats to Cape Leopards include:

  1. Habitat loss due to agricultural and urban expansion
  2. Persecution due to conflicts over livestock and a vast misunderstanding of this species

Project Ingwe takes on these risks through the use of camera traps across the Walker Bay region. By working with land owners and communities, Project Ingwe has set up and continues to expand on an extensive network of these camera devices which monitor and survey wildlife activity. This info then provides valuable and tangible data on populations, important habitat corridors, and opportunities to better conserve various species. This all happens while creating a more positive perception of leopards and conservation as a whole with farmers and local communities.