Almenkerk Sauvignon blanc

A great Sauvignon Blanc 

The grapes used to make this wine are all from the same block: our Sunlight block, situated at 300m above sea-level. This gravelly, wind-exposed block stresses the vine to produce ripe, concentrated flavours in the grape. The vines are not irrigated throughout the ripening season, forcing them to dig their roots deeper in search of water.

The block consists of two clones: clone SB09 (gooseberry & passionfruit) & SB108 (greener flavours, steely minerality), that make up the respective fruit & backbone of the wine.

Picking decisions at Almenkerk are made by tasting the grapes daily during the harvest season. With Sauvignon blanc, we look for a balance between green & tropical flavours while retaining the natural acidity our cool climate offers us.

Harvesting takes place early morning to keep the grape temperature low. All grapes are hand-picked into small lug boxes to prevent compaction. Meticulous sorting is done in the vineyard and again at the cellar.

From crushing the grapes, the grape- & juice handling takes place in an inert environment, avoiding any contact with oxygen throughout the entire process through the use of dry ice and specialized equipment such as our Bucher inert press. This preserves the more delicate aromas in the resultant wine.

The various vigour-zones are picked & vinified separately. We press our Sauvignon blancs into small tanks per clone and canopy management, as well as keeping free-run juice and press juice separate.

After gentle pressing and cold settling, the wine is inoculated with a combination of 5 yeasts and is fermented cold until dryness. After fermentation, the wine undergoes lees contact for 9 weeks on the gross lees and another 7 months on the fine lees with regular stirring.

The wine is left as separate components until final blending in October, when the fermentation esters have blown off and the components can be assessed on their long-term (thiol-based) flavour profile.

The Almenkerk Sauvignon Blanc 2015 has a balance of greener components and clean fruit flavours, built on natural acidity & a core of minerality. The wine has a rounded mouthfeel & lingering finish due to the extended lees contact.

This wine pairs ideally with oysters, crayfish and fish while its acidity can cut through creamy sauces & cleanse the palate of spicy food.

Will drink youthfully for the next 2-3 years and can be cellared up to 8 years.