White Wines

White Wines produced by David van Niekerk.

For more information please click on the vintage below for a complete breakdown & wine makers notes.


High Constantia Cielo nel Capo Sauvignon Blanc 2012

Variety: 100% Sauvignon Blanc  High Constantia  SauvBlanc 2010
Bottling Date: 07 November 2012
Volume: 400 x 750 ml
Analysis:
Alcohol
Sugar
TA
VA
PH
TSO2
FSO2
13. vol %
1.6g/l
6.2 g/l
0,36 g/l
3,18
95mg/l
16 mg/l
Tasting Notes: Sauvignon Blanc grapes were hand-picked from the Cielo nel Capo vineyards, 244 meters above sea level, in the Constantia Valley at the end of February 2012 at 22.0° balling. Whole bunches cooled to 7 degrees Celsius before being pressed in a small 1 ton bag press to 60% or 600 litres of pressed juice per ton. Fermentation at 14°C for 14 to 20 days in a stainless steel tank and finished fermenting in a French Acacia barrel.
Description: After the perfectly ripe fruit is handpicked, fermentation occurs in a 300 litre French Acacia barrel where the wine is then sur lie aged for 8 months.
Beautifully balanced, it offers tropical flavors of pineapple, melon and lime with a warming ginger note and edgy minerality at the back of the palate. The wine finishes long, lingering with citrus, mineral and just a hint of toast. Try it with delicate seafood dishes like poached lobster or prawns, white fish with a citrus butter or seared scallops. The wine would also work as a Chardonnay alternative for more robust foods like garlic roast chicken, tempura or aged goat cheeses.


High Constantia Nova Zonnestraal Sauvignon Blanc 2012

Variety: 100% Sauvignon Blanc  High Constantia  SauvBlanc 2010
Bottling Date: 07 November 2012
Volume: 7000 x 750 ml
Analysis:
Alcohol
Sugar
TA
VA
PH
TSO2
FSO2
13. vol %
1.13g/l
6.94 g/l
0,33 g/l
3,20
97mg/l
21 mg/l
Tasting Notes: Sauvignon Blanc grapes were harvested by hand from the Nova Zonnestraal vineyards, in the Constantia Valley at the end of February 2012 at 22.0° balling. Whole bunches cooled to 7 degrees Celsius before being pressed in a small 1 ton bag press to 60% or 600 litres of pressed juice per ton. Fermentation at 14°C for 14 to 20 days in stainless steel tanks.
Description: After the perfectly ripe fruit is handpicked, fermentation occurs in a 6000 litre stainless steel tank where the wine is then sur lie aged for 8 months.
This pale straw Sauvignon Blanc possesses delicate aromas which are complemented by the fresh, crisp mineral flavors of this Sauvignon Blanc. Sauvignon Blanc doesn’t get much better than this wine, created in a lush, full-bodied and complex style. On the nose, it offers melon, passion fruit and delicate honeysuckle aromas with just a hint of classic minerality and cut grass. An exotic aftertaste.A wine with a complex set of varietal characteristics!


High Constantia Sauvignon Blanc 2010

Variety: 100% Sauvignon Blanc  High Constantia  SauvBlanc 2010
Bottling Date: 15 December 2010
Volume: 6300 x 750 ml
Analysis:
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2
13. vol %
1.4g/l
6.27 g/l
0,39 g/l
3,37
100mg/l
33 mg/l
Tasting Notes: Sauvignon Blanc grapes were harvested by hand from the Nova Zonnestraal vineyards, in the Constantia Valley at the end of February 2010 at 22.5 balling. Whole bunches cooled to 10 degrees Celsius before being pressed in a small 1 ton bag press to 60% or 600 litres of pressed juice per ton. Fermentation at 14C for 14 to 20 days in stainless steel tanks.
Description: After the perfectly ripe fruit is handpicked, fermentation occurs in a 5000 litre stainless steel tank where the wine is then sur lie aged for 10 months. This pale straw Sauvignon Blanc possesses Delicate aromas of grapefruit, citrus peel, and melon which are complemented by the fresh, crisp mineral flavors of this Sauvignon Blanc. A lively and full bodied Sauvignon Blanc that will pair well with your favourite dishes!


Silverhurst Sauvignon Blanc 2010

Variety: 100% Sauvignon Blanc  
High Constantia  SauvBlanc 2010
Bottling Date: December 2010
Volume: 8000 x 750 ml
Analysis:
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2
13.5 vol %
1.4 g/l
6.05 g/l
0,41 g/l
3,40
90mg/l
30 mg/l
Tasting Notes: The palate is powerful with an explosive array of ripe gooseberry and tropical flavours complemented by crisp acidity and a long finish. This wine is gently structured with acidity providing balance and length. The wine will gain further texture with short term bottle age.
Description: Sauvignon Blanc grapes were harvested by hand during March 2010 at 23.5 balling. Fermentation at 14C for 14 to 20 days in stainless steel tanks.

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