Villiera WinesCase of Sauvignon Blanc 2018 (R68.16 per Bottle, 6 Bottles)

About

Villiera is a family run winery in the Stellenbosch region of South Africa. We are a pioneering quality wine company committed to preserving the environment and have been rewarded with membership to the Biodiversity of Wine Initiative. We specialize in Cap Classique and have a strong reputation for Sauvignon Blanc, Chenin Blanc, Merlot and Cabernet Sauvignon. We also commit ourselves to on-going education and upliftment of our staff and are WIETA accredited.

Sauvignon Blanc is South Africa’s most popular variety. We make 2 different styles, our “Bush Vine Blanc Fume” made from old bush vines and our regular Sauvignon Blanc made from trellised vines. For this product, we use 25 % of Elgin fruit to improve freshness.

Product Features:

• 6 Bottles
• Vintage: 2018
• 100% Sauvignon Blanc
• Area of Origin: Stellenbosch, Western Cape
• Winemaker - Jeff Grier
• Technical Analysis
• Alcohol - 12.9%
• pH:3.17
• RS:1.54 g/l
• Total Acid: 6.6 g/l

Tasting Notes

In keeping with the trend towards fruit driven wines this Sauvignon Blanc displays intense varietal character including passion fruit and a hint of green pepper. The introduction of wine from the cooler Elgin also provides greater freshness and vibrancy. Although attractive now our 2018 Sauvignon Blanc can be kept for a further 2 to 3 years. It can be enjoyed alone or as an accompaniment to good seafood.

Ageing Potential

Although attractive now, our 2017 Sauvignon Blanc can be kept for a further 2 to 3 years.

Food Suggestions

It can be enjoyed alone or as an accompaniment to good seafood.

In The Vineyard

Area of Origin: Stellenbosch / Elgin

About The Harvest

The grapes are picked at optimum ripeness which, in the case of Sauvignon Blanc 2018 was 13% alcohol. This is to ensure phenolic ripeness. We ensure good protection of the fruit from oxidation and the hand harvesting occurs mainly in the early morning to take advantage of cooler conditions. 2018 was a warm vintage and a portion had to be picked early to ensure sufficient freshness.

In The Cellar

After crushing and destalking we allow 6 hours of skin contact to maximise varietal character. This is followed by gentle pressing and fraction separation. Only the free run and first pressing is used for Sauvignon Blanc. After settling the clear juice is cold fermented with neutral yeast to avoid masking the varietal character. Then it is blended, stabilized and bottled in May / June.