Boschrivier WINES

Boschrivier Sauvignon Blanc 2017

Varietal
Area
Soil Type
Age of vines
Trellising
Vine Density
Yield
Irrigation
Picking date
Grape Sugar
Acidity
pH at harvest
Total production

Sauvignon Blanc
Elgin, Cape South Coast, Western Cape
Decomposed Malmesbury Shale, Oak leaf, Tukulu
11 years
Vertical Shoot Positioning, 3 Cordon wire
3 400 vines / ha
7 tonnes per hectare
Drip Irrigation
March 2017
23°B °B
7.25g/l at harvest
3.28
8100 bottles


Method:
The Sauvignon Blanc is made from grapes sourced from the Elgin Valley. After the mash was cooled to 8.5’C, the grapes were pressed. The free run juice was selected for fermentation. The juice was then inoculated with selected yeast culture and fermented for 3 weeks under controlled conditions. Extended contact followed for 6 weeks, after this it was racked from the thick lease. After a few days in tank the wine was filtered and bottled.


WINEMAKING PRACTICES:
Fermentation temperature: 11°C to 14°C


Wood ageing: None

Wine Details:

Residual Sugar

7.0g/l

Free Extract

19.6 g/l

pH

3.28

Alcohol

13.68%

Total Acid

6.7 g/l

Free SO2

42 mg/l

Total SO2

108 mg/l

Total Extract

25.5 g/l


MATURATION POTENTIAL:
Easy drinking Sauvignon Blanc. Perfect summer lunch time white – drink within 2 years of vintage.


TASTING NOTES
Produced from 100% Sauvignon Blanc grapes, on the nose high floral notes of honeysuckle and grapefruit. The palate is balanced showing citrus with great minerality and length, rounded by a subtle sweetness.


SUGGESTED FOOD COMBINATIONS
Serve well chilled with: Seawater fish, oysters, lobster and mussels, Chicken/Fish paella, Asparagus Goat’s cheese or a salad. Also delightful on its own