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2021 Fumé Blanc

(2 customer reviews)

There’s just something about cool-climate South African Sauvignon Blanc that I can’t get enough of. This wild, lightly wooded Sauvignon Blanc went from vineyard, to barrel, to bottle with only my two hands facilitating the steps between. Robust with stone fruit, caramel, and a brilliant complexity on the wine, only possible from perfect ripening of the grapes.

Only 800 bottles produced.

Any order of 2 or more cases (6 bottles per case) gets FREE shipping.

R210.00

Composition

100% Sauvignon Blanc

Vintage

2021

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

9 months in 2nd fill, lightly toasted French oak barrels

Color

Clear and golden with a subtle lime tinge

Aroma

Caramel, white peach, and subtle citrus notes

Taste

White peach and stone fruit shine brightest between a silky vanilla mid palate and a lingering minerality on the finish

Alcohol

14.00%

RS

2.59g/L

TA

6.71g/L

pH

3.38

Bottle size

750 mL

2 reviews for 2021 Fumé Blanc

  1. Johan Botha

    A superb well rounded wine. One of my favourites so far! A must to try.

  2. Blair Milne

    What an awesome wine. Really loved the absolute “drinkability”. Really a superb wine.

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Wines for the Wild

WinemakingStyle

Harvest by hand on the 2nd of March, 2021 in the early morning. The rows to be used for this Fumé Blanc were selected from the harvest and held aside based on taste in the vineyard. The grapes underwent 24 hours of cold maceration before being hand sorted twice and then loaded into press, 100% whole bunch. I pressed softly at only 550L/T into a stainless steel settling tank. The next day the juice was racked off the rough lees, taking 30% along, into 2nd fill French oak barrels where it waited for wild ferment to begin. After 24 hours wild ferment was underway and the barrels were moved to a naturally colder corner of the winery to maintain fermentation temperatures below 20 degrees throughout the entire process. After 2 weeks the wine was dry but remained in the barrels, still on the rough lees, for 9 months. Batonnage took place every 21 days throughout. Cold stability was reached due to time in barrel and protein stability was achieved through bentonite just prior to bottling.

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.