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Vansha White 2016

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Sauvignon Blanc
Alcohol: 13.0% vol
pH: 3.39
RS: 4.4 g/l
Total Acid: 5.7 g/l
Extract: 22.8 mg/l
Bottled: 12 May 2016
Release Date: July 2017
Bottles: 14 095 bottles
Cellaring: None


Type: White
Style: Dry
Taste: Fruity

Tasting Notes

An upfront, tropical array of pineapple, pear and lemon rind with hints of lavender spice, complimented by a creamy midpalate with notes of white peach lingering on the finish


There are 2 varieties used in this complex wine:

  • Chenin Blanc 82%
  • Viognier 18%


  • Both varieties were handpicked at optimal berry ripeness.


(Chenin Blanc / Viognier)

Sugar   22.5° Balling / 23.5° Balling
Acid  6.25 g/l   /  5.00 g/l
pH  3.25 / 3.55


  • Tropical, low yielding Riebeek Kasteel bush vine Chenin Blanc was hand selected and reductively handled from crush to bottling. Expressive Paarl Viognier was fermented and matured in French oak for 3 months and then blended with the Chenin Blanc component to add complexity and depth to the wine.
  • The Chenin Blanc was fermented in stainless steel tanks and ferment lasted 21 days at 13- 15C whilst the  barrel fermented Viognier was allowed to ferment naturally for 3 degrees balling and was then inoculated with a commercial yeast strain to ensure a clean and complete ferment. Fermentation lasted for 9 days at 19 0 C.
  • The wines were blended and lightly filtered prior to bottling.
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