Zandvliet Astonvale Sauvignon Blanc 2003

 

Food pairing suggestions

Excellent with fish, pork, pastas. Serve well chilled.

In the cellar

The gathering in process is totally reductive, meaning to the exclusion of oxygen, so that all the flavour components are preserved in the best possible way. Skin contact is done at the coldest possible temperature for 6 - 12 hours. Fermentation is at 12ºC and all the processes are as reductive as possible through to bottling.

About the harvest

This early variety is harvested from the end of January to middle February during the hottest part of summer. Only harvested by machine at night.

Tasting notes
Blend Details 100% Sauvignon Blanc
Type White
Alcohol % 12.5 %vol%
RS 2.0 g/lg
PH 3.41
Acid 6.24 g/lg