Ridgeback Wines  Ridgeback Wines

Ridgeback Sauvignon Blanc 2016

Ridgeback Wines

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Sauvignon Blanc
Alcohol: 12.5% vol
pH: 3.35
RS: 3.7 g/l
Total Acid: 6.0 g/l
Extract: 20.9 g/l
TSO2: 106 mg/l
Bottled: 14 April 2016
Release Date: July 2016
Bottles: 10 499 bottles
Cellaring: None
Origin: Paarl
Closure: Screwcap

Characteristics

Type: White
Style: Dry
Taste: Mineral

Tasting Notes

A fresh, tropical array of lime, pineapple and green guava evolves to notes of gooseberry and passion fruit on the palate and flinty minerality elegantly lingering on the aftertaste.

Food Pairing

The Sauvignon Blanc is ideal with lighter dishes, summer salads or vegetable platters and would equally complement steamed or grilled, lightly seasoned white fleshed fish.

Blend Information

100% Sauvignon Blanc

Viticulture

The vineyards used to produce our Sauvignon Blanc are planted in an East-West direction to avoid direct sun exposure to bunches and to protect the delicate tropical flavours. The vines grow in deep Oakleaf soils irrigated according to soil moisture availability and leaf water potential.

Harvest

Grapes were handpicked from 7-21 January 2016.

Bunches were picked at varying degrees of ripeness to maximise complexity and overall flavour range.

Analysis:

Sugar  18°Balling  20.3°Balling  21.9°Balling
Acid  10.2g/l  7.65g/l   6.2g/l
pH  2.95  3.05  3.30

Winemaking

  • The grapes were harvested at night and destemmed only to press under reductive conditions.
  • The juice was settled with pectalytic enzyme for 48 hours at 9oCelsius before being racked and inoculated with selected commercial yeast cultures.
  • Fermentation was managed at 13-16o Celsius and lasted for 21 days.
  • A short 60 day period of lees contact enhanced midpalate while still retaining the crisp Sauvignon Blanc character.
  • Great care was taken to retain the delicate tropical flavours by careful reductive juice and wine management from grape to bottle.
Ridgeback Wines  Ridgeback Wines