Groote Post Sauvignon Blanc 1999

NOT AVAILABLE FOR TASTING AT CELLAR DOOR

The wine has a greenish hue with nose of green figs, capsicum and floral hints. Rich and full, but not sweet, the wine remains long.

3 years

Sauvignon Blanc

Veritas 1999: Silver Medal
International Wine Challenge 2000: Silver Medal
Wine Magazine November 1999: 4 Stars
Wine of the Month Club December 1999: 1st of 49

All fruit is handpicked into baskets. In the cellar ascorbic acid and SO² are added during crushing and de-stemming. Must is chilled to 14ºC before being pressed. Typical yields are 580–260 litres/ton free run and first press extraction. Juice settled for 2–4 days, racked and bottle filtered. Fermentation is induced by active dried yeast culture and fermentation temperatures are optimally between 9–13ºC. Lees is stirred for 2–3 months after fermentation. The wine is then fined, filtered and bottled.