Du Toitskloof Sauvignon Blanc available nationally

Cellarmaster Philip Jordaan says the area in the immediate vicinity of the cellar, located at the entrance to the Du Toitskloof Pass, is arguably the coolest in the whole Breede River valley, with the vineyards in summer shaded from early afternoon by the high peaks of the Du Toitskloof Mountains.

“The terrior is perfectly suited to the production of crisp Sauvignon Blancs and the 2008 has a wonderfully fresh, clean taste with complex flavours of crisp melon, peach and tropical fruit on the palate. It gives a lovely fullness in the mouth and although it can be enjoyed on its own, it goes extremely well with food, especially fish such as Cape salmon as well as fresh oysters and light chicken dishes.”

Jordaan said the grapes were sourced from selected vineyards close to the cool mountain slopes. The grapes were harvested during the night at 19° to 21° Balling and transported to the cellar enveloped in layers of dry ice to reduce contact with oxygen. After crushing, the juice was pumped to an enclosed press where it was kept on the skins for 24 hours to allow optimal fruit extraction. The juice was cooled to -4°C and kept at that temperature for two weeks to allow excess water to freeze on to the internal cooling systems before the now more concentrated juice was drawn off for the start of fermentation.

The 2008 Du Toitskloof Sauvignon Blanc is for about R26 per 750ml bottle.