Noble Late Harvest Rhinofields

wine photo

The Sauvignon Blanc grapes were sourced from one of the highest Sauvignon Blanc vineyard blocks in the valley, surrounded by indigenous Cape fynbos. This south-facing slope offers a natural protection against late afternoon sun, producing healthy grapes and the gradual ripening of the fruit, resulting in an abundance of flavour. The deep, well drained red soils allowed for good water retention and sustained the vines during the extended ripening period. At the end of the harvest regular cool mist bathed the slopes creating the perfect climate for the making of a noble late harvest while still preserving the varietal character of the grapes. This unique combination of climate, soil, altitude and slope orientation captured the true varietal character for this wine.

Nose

A delightful combination of honeycomb, citrus, dried peaches, apricots and fig preserve on the nose.

Taste

The wine holds a light viscosity and elegance with typical botrytis, citrus and dried fruit flavours.

Notes from the Winemakers

The grapes were handpicked at 36° balling with good natural acidity and concentrated fruit. Only the best bunches were selected with a mix of green and yellow berries with 40% clean raisin and botrytis berries in between. The fruit was sorted at the cellar and fed directly into the press to improve drainage through the stems. The free-run juice was allowed to drain and later returned to the mash for an 18-hour period to increase extraction of the Botrytis character from the raisined berries. The juice was drained after this period and lightly pressed to the fermentation tank. The juice was inoculated after a lengthy rehydration of the yeast to ensure that the yeast was tolerant enough for the higher sugar levels. The must was allowed to ferment between 18°C – 20°C for six days, after which the fermentation was stopped at the desired sugar level. Soon after, the wine was stabilised, filtered and bottled.

Food Pairings

Enjoy on its own, chilled, or served with lemon or tropical fruit desserts, dried apples, pears and prunes with honey, vanilla and cream as well as Crème Brulee.