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Ridgeback Mischief 2018


Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 12.5% vol
Residual Sugar: 6.0 g/l
pH: 3.17
Total Acid: 5.9 g/l
Extract: 22.3 g/l
Bottled: 14 August 2018
Release Date: September 2018
Bottles: 11000 bottles
Cellaring: None

Tasting Notes

A fresh, upfront, tropical array of lime, pineapple and green guava evolves to hints of orange blossom and citrus on the palate and flinty minerality lingering on the aftertaste.


There are 2 varieties used in this wine:

  • Sauvignon blanc (96%)
  • Viognier (4%)


  • The grapes of both varieties were harvested at night and destemmed only to press under reductive conditions.
  • The Sauvignon Blanc juice was settled with pectalytic enzyme for 48 hours at 9oCelsius before being racked and inoculated with a selected commercial yeast culture.
  • Fermentation in a Stainless Steel tank was managed at 14-16o Celsius and lasted for 21 days.
  • The juice of the Viognier component was also settled for 48 hours before being racked to barrel where ferment started naturally and was then aided by the addition of a specifically selected commercial yeast culture.
  • A short 60 day period of lees contact enhanced midpalate while still retaining the appealing tropical character of both components.
  • Great care was taken to retain the delicate flavours by careful reductive juice and wine management from grape to bottle.
Ridgeback Wines  Ridgeback Wines