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Groote Post Sauvignon Blanc 1999
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Technical Analysis
Winemaker
: Adi Badenhorst
Main Variety : Sauvignon Blanc
Alcohol : 13.0 %vol
pH : 3.64
RS : 1.6 g/l
Total Acid : 6.3 g/l
Appellation : Coastal
Characteristics
Type : White


Tasting Notes
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.
Ageing Potential
3 years
Blend Information
Sauvignon Blanc
In The Cellar
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.

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Groote Post Sauvignon Blanc 2002 Lukas Wentzel Sauvignon Blanc
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Groote Post Sauvignon Blanc 1999 Adi Badenhorst Sauvignon Blanc

Tel: +27.224922825   Fax: +27.862713993   Email: wine@grootepost.co.za  
P.O. Box 103, Darling, 7345, South Africa