Cape of Good Hope

Altima Sauvignon Blanc

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WLCOGHSBL20

R 140

Ready to ship   available 60 +

2020


Cultivar:

Sauvignon Blanc

Country:

South Africa

Rating:

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Specifications:

13.5% alc vol Sugar g/l: 3.5g/l
Type: White Wine Cellaring Potential: 3-5 years
Origin: Overberg Appellation: Elandskloof

Tasting Notes:

Cool climate origins are apparent in the fl inty, herbaceous, snapped green bean and grapefruit zest aromas.
Th e same gravelly elements are found in the mouth. Vibrant and lively with zippy acidity and bags of grapefruit, lemon zest and pea shoot fl avours. It then morphs into a rounder, focused and cohesive mouthful with a balanced but crisp, dry and resolved finish.

GRAPEFRUIT
GRAPEFRUIT

Lemon zest
Lemon zest

Lemon zest
Lemon zest

Altima is situated in Elandskloof, an isolated valley north of Villiersdorp which is 5km wide and is surrounded by a steep mountain range that rises 1km from the valley fl oor. Th e steep topography causes the valley to receive less direct sunlight due to the overshadowing mountains. Th is, together with the elevation of 600 to 850m results in a very cool climate for the valley. Th is unique terroir produces wines with a high natural acidity and upfront aromas. Naturally low Ph results in enhanced age ability in wines produced from this site. Grapes are harvested much later than other sites in the Western Cape, with harvest typically starting early in March. Th e vineyards produce an intense Sauvignon.

Altima is situated in Elandskloof, an isolated valley north of Villiersdorp which is 5km wide and is surrounded by a steep mountain range that rises 1km from the valley fl oor. Th e steep topography causes the valley to receive less direct sunlight due to the overshadowing mountains. Th is, together with the elevation of 600 to 850m results in a very cool climate for the valley. Th is unique terroir produces wines with a high natural acidity and upfront aromas. Naturally low Ph results in enhanced age ability in wines produced from this site. Grapes are harvested much later than other sites in the Western Cape, with harvest typically starting early in March. Th e vineyards produce an intense Sauvignon.

All the fruit was de-stemmed and crushed/ before Overnight skin contact period allowed for the maximum extraction of fl avour. Th e free run juice was settled and fermented separately in stainless steel tanks. Th e wine spent 8 months on the lees before being blended and bottled.

h e grapes were harvested by hand at the optimum level of ripeness . Individual parcels contribute to fl avours ranging from grassy, green peppers to riper tropical fruits. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks.

Food pairing

Soft Cheese White Fish Seafood Salmon
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