R1452 for 6 bottles

R242 per bottle
free delivery in SA when ordering 12+ bottles

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