R1452 for 6 bottles

R242 per bottle
 ADD
delivered to your door in South Africa

Ghost Corner Wild Ferment Sauvignon Blanc 2016

Naturally fermented sauvignon blanc. Enticing aromas of fleshy white pear and quince with an illusion of sweetness. Nine months barrel maturation gives a creamy, full-palate with beautiful length.

Well paired with fresh seafood or a creamy pasta.

variety : Sauvignon Blanc | 100% Sauvignon Blanc
winemaker : David Nieuwoudt
wine of origin : Elim
analysis : alc : 13.2 % vol  rs : 3.8 g/l  pH : 3.5  ta : 6.5 g/l  
type : White   wooded
pack : Bottle  size : 750ml  closure : Screwcap  

AWARDS

Stephen Tanzer USA '17: 92 points - 2015 vintage
NWC/Top 100 SA Wines: Double Gold - 2015 vintage
Veritas '16: Silver - 2015 vintage
IWSC '16: Silver Oustanding - 2015 vintage
NWC/Top 100 SA '16: Top 100/Double Gold - 2015 vintage
Platter SA Wine Guide '16: 4.5 star - 2014 vintage
IWSC '15: Bronze - 2014 vintage
Tim Atkin '15: 93 points - 2014 vintage
International Wine Challenge '15: silver - 2014 vintage
Decanter World Wine Awards '14: Silver - 2013 vintage
Platter's SA Wine Guide '15: 4.5 stars - 2013 vintage
Top 100 SA Wines '14: Top 100 - 2013 vintage
Platter's SA Wine Guide '14: 5 stars - 2012 vintage

ageing : Best enjoyed right away, but potential to age up to five years.

in the vineyard : Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age and origin of vines: 14 years, Elim ward
Vineyard area 12 ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB159, 317 on Richter 99

about the harvest: Yield per hectare: 9 t/ha
Harvest date: 3 February - 18 February 2016
Degree balling at harvest: Early morning hand harvested Sauvignon Blanc at 22° - 23.5°B

in the cellar : 50% cold crush 8° C, reductive style, skin contact for 8 hours, pressing, only free run juice used, settle for 2 days at 10° C, 50% whole bunch press, reductive style, one day settling at 10°C; Fermentation after settling, juice is moved to 2nd, 3rd & 4th fill French oak barrels for natural fermentation (no culture added) and matured in barrel for 10 months, each barrel fermented at 13° C for 40 - 60 days; Barrel maturation: barrels are medium toast, tight grain - a combination of 300 and 400l barrels

OTHER VINTAGES - not for sale

Sauvignon Blanc
Sauvignon Blanc