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Sauvignon Blanc 2020

R 100.00

The wine has a delicate, pale straw colour with a slight green edge. It displays an aromatic kaleidoscope, rich with perfumed lime, white pear, passion fruit and lemon thyme. The aromas prevail on the palate with added Granny Smith apples, lemongrass and nettle. The palate is perfectly balanced by a steely mineral zest and enjoyable long finish.

The lively acidity of the wine makes it an ideal companion to pan-fried calamari tubes with lemon and herbs, a crab and artichoke salad, or, an asparagus lemon thyme and goats’ milk cheese tart.

The 2019 vintage is ready to enjoy now but has an ageing potential of 3 to 4 years to allow for a richer wine with well-integrated acidity to develop.

A light, pale lemon coloured wine with a translucent core and watery rim greets the taster. The wine’s aromas present whiffs of granadilla, lime zest, snow peas and a clean acidity which follows through to a youthful palate. Mouth-puckering and lively, the distinct granadilla, lemon meringue and green fig provides great complexity to a salty mineral finish.

Technical Tasting Sheets:

Sauvignon Blanc 2020 - PDF

Sauvignon Blanc 2019 - PDF

Sauvignon Blanc 2018 - PDF

Sauvignon Blanc 2017 - PDF

Sauvignon Blanc 2016 - PDF

Sauvignon Blanc 2015 - PDF

Sauvignon Blanc 2014 - PDF

Sauvignon Blanc 2013 - PDF

The lively acidity makes it an ideal companion to citrus salads, lemon chicken, veal limone, mussels cooked in a tomato concasse, gazpacho or grilled Portuguese sardines with rock salt and generous dollops of lime aioli.
The season presented a cold winter with good rainfall that ensured a terrific growing and ripening period during spring and summer. Due to a few small heat spikes and rain showers in January, the vines were exposed to stop-and-start conditions. This complicated determining the accurate stage of ripeness which required viticultural expertise, experience and patience. The 2020 crop size was average.
Using analysis, phenolic ripeness and flavour compositions, grapes were handpicked in batches over a three-week period. When crushed, the grapes delivered a recovery of 630 litres per ton. Following 6 hours skin contact, the juice was settled, racked and inoculated to ferment in tank at 14°C for 22 days. 80 days’ lees contact improved the wine’s flavour and body, followed by protein stabilisation, cold stabilisation, blending and bottling.


  • FNB Sauvignon Blanc Top 10 - Top 20 Finalist
  • Tim Atkin South African Report 2020 91 Points
  • Winemag Sauvignon Blanc Report 2020 90 Points


  • Michelangelo International Wine Awards 2019 Gold
  • The Sommeliers Selection 2019 - Fresh/Crunchy White
  • Tim Atkin SA Report 2019 90 Points


  • Gold Wine Awards 2018 Gold
  • Tim Atkin SA Report 2018 90 Points
  • Vitis Vinifera Awards 2018 Gold


  • Global Sauvignon Blanc Masters 2017 Gold
  • Tim Atkin SA Report 2017 90 Points
  • Vitis Vinifera Awards 2017 Gold


  • FNB Sauvignon Blanc Top 10 2016
  • Gold Wine Awards 2016 Gold
  • Vitis Vinifera Awards 2016 Gold


  • Gold Wine Awards 2015 Gold
  • Vitis Vinifera Awards 2015 Gold


  • Platter’s 4 Stars


  • Platter’s 4 Stars


  • Michelangelo International Wine Awards 2012 Gold
  • Platter’s 4 Stars


  • Platter’s 4 Stars


  • Platter’s 4 Stars


  • Platter’s 4 Stars


  • Platter’s 4 Stars


  • Platter’s 4 Stars


  • Platter's 4 Stars


  • Platter’s 4 Stars