De-Alcoholised DC Sauvignon Blanc

Tasting Notes
Analysis & Info

A light yellow with green tint in colour, flavours of ripe tropical fruit, yellow peaches and gooseberries complimented by a fresh acidity and lingering finish.

Technical Analysis
alc	0.37
rs	2.3g/100ml
pH	3.25
ta	6.61
Wine Information
Accolades
Brand Group	De-Alcoholised Range
Other
Winemaker	Pieter-Niel Rossouw, Maggie Immelman
Variety	Sauvignon Blanc
Blend Percentage	100% Sauvignon Blanc
Food Suggestion	This wine will pair well with most seafood, but I think will go particularly well with some of the West Coast’s fresh mussels or oysters! Low in calories and vegan-friendly.
Ageing
Cellar	Crush and destalk, 14 days fermentation at 14 - 15°C. Grapes and juice handled reductively to prevent oxidation and lock in fruitiness. Maturation: Left on lees for 2 months to add complexity. The wine is then De-Alcoholised by way of a gently spun cone technology. This is done under vacuum and at low temperature to ensure that the product retains its distinctive wine body, colour and flavour.
Harvest	Yield: 3 - 4 t/ha Balling at Harvest : 21 - 22°B
Vineyard	Terroir: Vineyards strategically planted on South-West facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current. Deep soils from decomposed granite, clay rich, with good drainage. Vineyard type: Bush Vine, no irrigation
Style
body	Medium
style	Off Dry
taste	Fruity
type	White
Type
Kosher	0
Organic	0
Vegetarian	0
Wooded	0
Pack
Closure	Screwcap
Pack Size	750ml
Pack Type	Bottle