SHANNON SANCTUARY PEAK SAUVIGNON BLANC (wooded) 2015WO: Elgin Alc: 13.91, RS: 1.5, TA: 6.5, pH: 3.34 Winemakers: Gordon & Nadia Newton Johnson

The vineyard is from low yielding Table Mountain Sandstone soils. The clay/shale soils provide the wine with flavours of riper fruit spectrum and with more structure for a broader palate. The wine was vinified in a style that enhances the aging potential. The grapes are chilled to 3ºC. The bunches are sorted on a conveyor, destemmed and crushed. Selected parcels of the grapes undergo a period of skin contact, at 8ºC to capture favourable skin flavours. After a gentle pressing, the juice left to settle for a period of 72 hours at 2ºC. Fermentation in s/s tanks continues at 12ºC until the wine is dry. Using neutral yeasts, this wine expresses very distinctive and concentrated primary fruit aromas of black current, citrus, and some white pear in a minerally and flinty style

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SPIER 21 GABLES SAUVIGNON BLANC 2015WO:Tygerberg Alc: 13.37, RS: 3.6, TA: 6.8, pH: 3.4 Winemaker: Jacques Erasmus

A 14-hectare vineyard on the cool south-west facing Tygerberg ±15 km from the ocean.Harvested from a small section at the bottom of a slope with deeper, richer Oakleaf and Swartland and picked in the cool of the early morning hours and packed into small lugs to prevent skin splitting and the possibility of oxidation. These perfectly intact berries go straight into the coolers before the sorting, de-stemming and crushing process begins. Skin contact was limited to 6 hours. The free run juice was gravity drained to settle overnight before inoculation with yeast. Fermentation took place under controlled temperatures between 12°C and 14 °C, in s/s tanks. The wine was matured for 6 months on the lees before bottling. Fresh grassiness with flavours like bell pepper, grass, jalapeno, green fig leaves and gooseberry. The riper, more tropical influences offers a longer and more vibrant presence on the palate.

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TOKARA RESERVE COLLECTION ELGIN SAUVIGNON BLANC 2015WO: Elgin Alc: 13.92, RS: 3.6, TA: 8.0, pH: 3.14 Winemaker: Miles Mossop

Grapes grow on Tokara’s Highlands farm in Elgin and were hand-picked at sugars of ± 22.5 and acidities of between 8.0 g/l to 9.5 g/l. The grapes were destemmed and crushed and pressed immediately. The press juice and free run juice were kept separate and settled overnight,before the clean juice was racked off. The juice was fermented at 15 °C in s/s tanks with selected wine yeast. After fermentation the wine was sulphured and left on the lees for 5 mnths with regular lees stirring before stabilization, filtration and bottling. The wine displays a beautiful pale straw colour with vibrant green on the rim. The nose is pungent with intense aromas of nettles, cut grass and hint of granny smith apples. The fruit intensity is stunning displaying notes of passion fruit, green figs and even hints of cassis.Best served cold and drunk as an aperitif or served with fresh summer foods such as wild oysters, asparagus with hollandaise sauce or fresh grilled yellowtail with salsa verde.

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UVA MIRA MOUNTAIN VINEYARDS SING-A-WING SAUVIGNON BLANC 2015WO: Stellenbosch Alc: 13.60, RS: 2.8, TA: 6.2, pH: 3.30 Winemaker: Christiaan Coetzee

Ocean-facing vines are planted on predominantly decomposed granite soils, located 9km from False Bay at an altitude of up to 470m above sea level. As a result, our grapes are harvested 2 weeks later that the rest of the Stellenbosch valley. All grapes were handpicked in the early morning and carefully hand-sorted. This was followed by cold fermentation in stainless steel tanks. This wine spent five months on the lees, with occasional stirring to ensure a complex and smooth mouth feel. On the nose, this wine offers a white floral bouquet accentuated with bursts of orange blossom and kiwi, with a lingering scent of rose petals. A wine of effortless finesse with delightful mineral freshness, elegant fruit concentration and linear acidity.

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WINDMEUL KELDER SAUVIGNON BLANC 2015WO: Coastal Alc: 13.35, RS: 3.2, TA: 6.1, pH: 3.42 Winemaker: Andri le Roux

The block is situated 10km South of Malmesbury. This 10 year old block sits on a South facing slope and is between 180m and 224m above sea level. The block consists out of three clones namely, SB108, SB159 and SB316. On this cool site, the block is hand harvested at 22 °B in the early morning at three different stages. In the Cellar we keep it simple but attention to detail is key. Fermented in a stainless steel tank at 11°C. This wine is a good example of a crisp, elegant and well balanced fresh wine. It’s dry and full-flavoured with an aromatic nose of gooseberries and green figs, on the pallet there is more tropical fruit of guava and papaya and leaves you with a long lingering finish.

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FNB SAUVIGNON BLANC 2015 TOP 10 FINALISTS

CEDERBERG SAUVIGNON BLANC 2015WO: Cederberg Alc: 13.61, RS: 2.8, TA: 6.7, pH: 3.46 Winemaker: David Nieuwoudt

The 14 year old vineyards are planted on slate and sandstone facing south and east. Hand harvested between Jan and Feb in the early morning at 20 - 23,5°B. Vinification reductive style, cold crush 8°C, skin contact for 8 hours, only free run juice used, settle for 2 days at 10°C, 22 – 30 days fermented at 12°C with selected yeast strains, 5 months lees contact with weekly tank bâttonage. An aromatic wine with grassy notes, white asparagus undertones and strong hints of capsicum, gooseberries and lemon zest. A refreshing, crisp acidity finishes off the initial sensation of creaminess on the mid-palate. The ideal companion to traditional chicken pie, but also with shellfish or pork. NOTES:_______________________________________________________________________________________________

DURBANVILLE HILLS RHINOFIELDS SAUVIGNON BLANC 2014WO: Durbanville Alc: 13.03, RS: 1.5, TA: 6.0, pH: 3.33 Winemaker: Martin Moore & Kobus Gerber

The grapes were selected from 2 blocks. After four hours' skin contact in specially designed s/s separators in an environment free of oxygen, the juice was drained and cold-settled for 48 hours. Slow fermentation at 11º - 14ºC was followed by a short period of lees contact with the wine being racked and blended shortly before bottling.The colour is pale green and on the nose aromas of winter melon, kiwi and passion fruit with a slight herbaceousness ensures complexity. On the palate there is a mouth-watering elegance with kiwiand winter melon flavours and a crisp, lingering finish.

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GHOST CORNER SAUVIGNON BLANC 2014WO: Elim Alc: 12.94, RS: 2.1, TA: 6.1, pH: 3.54 Winemaker: David Nieuwoudt

South facing and planted on Bokkeveld slate, Koffieklip and Gravel these 13 year old vineyards are in the Elim ward. Harvested from Feb to March by hand early in the morning at 21.5 – 24°B. Reductive style vinification, cold crushed at 8°C, skin contact for 6 hours, only free run juice used, settle for 3 days at 10°C. Fermentation is 21 days at 12°C with selected yeast strain 5 months, tank bâttonage weekly. Powerful concentrated layers of green figs and gooseberries, with a touch of grapefruit, fynbos and a steely minerality on the palate. This wine can stand its own against any great seafood or poultry dishes.

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HIDDEN VALLEY SAUVIGNON BLANC 2015WO: Stellenbosch Alc: 14.23 RS: 4.2, TA: 7.0, pH: 3.15 Winemaker: Annalie van Dyk

Harvested at different levels of ripeness to ensure complexity of flavour and fresh, delicate acidity and was picked early in the morning to preserve aroma, kept cold, and pressed on arrival at the winery. The resulting juice was treated reductively, keeping oxygen out and preserving the delicate flavours and fermented in s/s tanks at low temperatures and kept on the lees for another 6 weeks to enhance mouth feel. Aromas of guava and passionfruit combined with freshly cut grass and gooseberries lead to a rich palate layered with tropical fruits, a hint of lime and delicate acidity. Ideally paired with light grilled fish dishes; crisp salads; steamed crayfish or oysters.

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JORDAN SAUVIGNON BLANC 2014WO: Stellenbosch Alc: 12.88, RS: 3.1, TA: 6.6, pH: 3.39 Winemaker: Gary & Kathy Jordan, Sjaak Nelson

The 32 year old vines were planted on Glenrosa and Hutton ravine in the Stellenbosch Kloof ward which allows the opportunity to harness the cooling influences from the False Bay on the south and east facing slopes at 220 – 380m above sea level. This captures the intense flavour compounds found in the grape skins. The grapes where destemmed before receiving approximately 6 hours skin contact. After gentle pressing in a pneumatic tank press, the juice was cold settled for 2 days before being racked and inoculated with selected yeasts. All the vineyard blocks were kept separate and fermentation took place between 12-16°C. Aromatics of blackcurrant leaf & ripe Cape fig balanced by a complex fruit structure and sweet Provençale herbs on the finish.

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KLEINE ZALZE FAMILY RESERVE SUR LIE SAUVIGNON BLANC 2013WO: Western Cape Alc: 13.24, RS: 3.5, TA: 6.5, pH: 3.69 Winemaker: Alastair Rimmer & RJ Botha

Blocks from Stellenbosch and Durbanville not more than 15km from the sea were selected and were harvested during night and early morning to ensure optimal freshness and cultivar fruit. Reductive grape crushing methods were used when the grapes were destalked, left on the skins and after racking the juice were inoculated with selected yeast strains and then cold fermented. The wine fermented for 4 weeks and left on the lees. The tanks received a 14 month lees contact period. The components were

blended and left for another month to ensure a good fruit integration from the different regions before bottling. A wine with ripe pea, fig floral herbaceous flavours on the nose and intense complexed lime, ripe asparagus and peppery notes on the palate.

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KLEINE ZALZE FAMILY RESERVE SUR LIE SAUVIGNON BLANC 2015WO: Western Cape Alc: 14.83, RS: 2.9, TA: 7.1, pH: 3.49 Winemaker: Alastair Rimmer & RJ Botha

The grapes were from selected vineyards in Stellenbosch (False Bay), Durbanville and Darling within 10km from the ocean and on south facing slopes. The grapes were handpicked early in the morning and in some cases even during the night and crushed with a CO2 blanket and given at least 12 hours skin contact. The juice is racked from the skins with gravity and settled for 24 hours. The clean juice is racked to the fermentation vessel and inoculated with selected yeast strains and ferment very slow at 13°C. The wine spent 7 months on primary lees before being bottled with only a very coarse filtration. Complex and complete, with a lot of upfront litchis, gooseberries and white peached with a herbaceous elements that will increase as the wine ages. Full bodied and very rich with a good balance of flavours from the 3 regions.

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LOMOND CAPE AGULHAS SAUVIGNON BLANC 2015WO: Cape Agulhas Alc: 14.31, RS: 2.0, TA: 6.0, pH: 3.28 Winemaker: Wim Truter

Situated in the valley of the Uilenkraal - Gansbaai area, ±8km from the sea, kept cool by the south-westerly and south-easterly winds during the summer months. The soils are mostly of sandstone and shale origins with the intrusion of granite in sections creating lean, gravelly soils. The vineyards are planted on northerly and southerly slopes ranging in altitude between 16m and 264m above sea level.The grapes were harvested by hand at 22° to 24º B and handled reductively. The juice was cold-fermented between13ºC and 15°C to preserve natural grape flavours and left on the lees for 6 weeks before being racked. Tropical fruit with a hint of citrus and herbaceousness. A wonderful balance between fruit and crisp acidity with good body and structure. Excellent enjoyed on its own as a fresh summer wine or with butternut and goats cheese salad, stir fried prawns

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MERWIDA SAUVIGNON BLANC 2015WO: Breedekloof Alc: 12.75, RS: 5.9, TA: 8.2, pH: 3.22 Winemaker: Magnus Kriel

The grapes from hand selected eight year old vines, grown on an ancient flood plain, are handpicked early morning at 21.5°B. All necessary measures are taken to prevent any oxidation. Fermentation takes place in stainless steel tanks and lasts for 3 to 5 weeks at 12°C. Extended lees contact for another 3 months with regular bâttonage gives this wine it’s unique and outstanding aromas and mouth feel. The highly aromatic wine bursts with flavours of guava and undertones of asparagus and green pepper. It makes a perfect accompaniment to any seafood and poultry dishes or salads.

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MOOIPLAAS SAUVIGNON BLANC 2015WO: Coastal Alc: 13.19, RS: 2.2, TA: 6.4, pH: 3.19 Winemaker: Louis Roos

A classic and typical style of wine produced from vineyards situated in close proximity of the Atlantic Ocean. The wine owes its signature to the fact that grapes were picked at optimum ripeness and the favourable influence of the cool sea breeze helped create a perfect balance of tropical fruit and freshness of the acidity. Seductive aromas of tropical fruit like passion fruit, guava, papaya and hints of fig leaves. Well-structured and great palate weight with upfront fruit and firm fresh acidity and minerality. Serve with roasted summer vegetable salad, grilled or steamed fish, grilled or pan fried chicken and pork.

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MULDERBOSCH 1000 MILES SAUVIGNON BLANC (wooded) 2013WO: Western Cape Alc: 13.22, RS: 3.3, TA: 6.1, pH: 3.45 Winemaker: Adam Mason

Fruit from four markedly different sites provided the aromatic intensity and steely texture necessary for the wine to grow in barrels over twelve long months of maturation. Fermentation took place in s/s tanks and transferred with their fermentation lees to barrels for maturation. Due to the beneficial interactions of the wine and lees, little preparation, apart from a light filtration, was required before bottling. The intense nose reveals a mélange of ripe tropical aromas of passionfruit and pineapple, but also characters of cassis and white peach. The palate is marked by sensational acidity, whilst zesty texture gives way to mouth-watering flavours of green figs, quince paste, passionfruit and Cape gooseberries.

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NEDERBURG PRIVATE BIN D234 SAUVIGNON BLANC 2014WO: Darling Alc: 13.10, RS: 4.4, TA: 6.6, pH: 3.06 Winemakers: Andrea Freeborough

Hand-harvested grapes from dry-farmed Groenekloof vines in Darling, vinified reductively to enhance varietal and terroir expression. Brilliant green with pronounced herbaceous and grassy notes, some asparagus, green pepper, green figs and hints of citrus. A zingy and fresh palate of green pepper, gooseberry and citrus.

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NEDERBURG II CENTURIES SAUVIGNON BLANC (wooded) 2014WO: Darling Alc: 12.93, RS: 3.6, TA: 6.8, pH: 3.1 Winemakers: Andrea Freeborough

Grapes selected from individual vines in Cape Agulhas and Darling vineyards for exceptional concentration and depth of aromas and flavours as well as their fine balance of fruit, acid and sugar. The wine spent 12 months in oak. Fresh, lively and crisp with mineral notes.

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OVERHEX WINES INTERNATIONALSURVIVOR SAUVIGNON BLANC (wooded) 2015WO: Swartland Alc: 13.53, RS: 1.8, TA: 6.7, pH: 3.18 Winemaker: Ben Snyman

The vineyard is located in Constantia with deep red Oakleaf and Hutton soils ensuring excellent water-retention and adding structure and fullness to the wines and planted in such a way that they benefit the most from the cool sea breezes from the Benguela current which in turn causes the summer temperatures to range between 20-30°C. The grapes were harvested at 23°B, skin contact was given for 3 hours. The free run juice was separated from the press juice, 60% of the wine was fermented in s/s tanks, the juice was inoculated with Laffort X5 and fermentation temperature was kept at around 12°C for 3 weeks. 40% of the wine underwent barrel fermentation Sylvain French Oak barrels for 4 months before being blended and bottled. A partially barrel fermented wine with a creamy texture and bright tropical fruit on both nose and palate. Crisp acidity and subtle minerality to the attraction.

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RIVENDELL SAUVIGNON BLANC 2014WO: Bot River Alc: 12.93, RS: 1.3, TA: 6.6, pH: 3.30 Winemaker: Kobie Viljoen

Vineyard, planted in weathered Table Mountain Sandstone and Bokkeveld shale and the close proximity of the Atlantic Ocean. The grapes were handpicked in Feb and kept overnight at 8°C and then sorted before it is carefully destemmed and gently pressed. Strictly reductive winemaking practices takes place. After settling of 2 days at 10°C, natural fermentation is induced after the racking from the lees. A fermentation temperature is kept at 11-12°C. The wine is left on the fine lees for 4 months before it was bottled. Welcoming and revealing nose of gooseberry, guava backed by granadilla, kiwi and grapefruit. Freshness with a firm and rich texture. Serve with Goat’s cheese baked, in a salad or on its own, fried, baked or steamedfish, or as soup.

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