Grapes were sourced from cooler vineyards in the Coastal Region, mostly on higher altitude (150–400m) sites or very close to the ocean. Being exposed to cool afternoon sea breezes aided the accumulation of beautiful, expressive varietal flavours in the berries and good natural acidity.
Vinification was reductive, which meant all air was excluded from the grape processing operation. This was done to protect the delicate varietal flavours. The Sauvignon Blanc fermented at 16°C. After fermentation, the wine was left on its primary lees, with regular stirring weekly for the first month. This process imparted a lovely roundness to the mid-palate.
Boschendal 1685 Sauvignon Blanc
On the nose: An abundance of tropical fruit flavours with hints of lime and green fig.
A melange of yellow and green tropical fruits with hints of citrus. Soft, full bodied with a harmonious palate and coated acidity adding to the zesty, mineral finish. Good balance between acidity and structure, with a persistent lingering length.