The Eikendal Sauvignon Blanc is a wine with: great elegance and balance. Eikendal Wines, with its distinctive barrel-vaulted cellar and towering fountain, is a landmark on the R44 road between Somerset West and Stellenbosch.
Situated in: the “Golden Triangle” of: wine growing, Eikendal vineyards flourish in: a mountain and maritime microclimate, ideal for the production of quality wine.
The Helderberg ward, on the slopes of: the Helderberg mountain, produces some of the Cape’s finest wines.
The cooling effect of the moisture laden sea breezes from nearby False Bay, combined with the excellent soil structure of Eikendal’s vineyards form ideal conditions for growing noble, classic grape varieties. The moderating effect of the Atlantic Ocean results in cool afternoons and evenings that are ideal for: producing quality grapes.
Eikendal blends modern viticulture with: Old World winemaking. The focus in the vineyard is to create: maximum fruit and structure, in the grape berry with: as much concentration as possible – in the cellar it’s all about preserving those flavour we worked so hard for and ensuring we maintain freshness, elegance and finesse.
Eikendal Sauvignon Blanc
4,095 KShs
The Eikendal Sauvignon Blanc 2021 has lovely tropical fruit, melon, Cape gooseberry, guava and a fresh grassy green aroma on the nose that follows through to the palate. The wine has a full mouth-feel, with a lively, delicate acidity and a long, pleasing finish. Eikendal focus, on two different clones of: Sauvignon Blanc which offer: a desired blend of fruit-driven flavours; combined with: more earthy asparagus and fig flavours.
All the grapes are meticulously sourced via: the Elgin Valley. Elgin offers: a very cool climate at an altitude of 350m above sea level and is optimal for premium Sauvignon Blanc production.
Country: South Africa
Region: Stellenbosch
ABV: 13.5% vol
Awards: 90 Points Gilbert & Gaillard (France)
Suggested Food Pairings: Excellent on its own, or served with: Goats’ Cheese, Oysters, Artichoke and Pesto Gnocchi
Remarks: All blocks are kept separate during: the Vinification process. The grapes were picked in the early morning where they were cooled down before being delivered to the cellar. After destemming and a soft crushing, the juice enjoyed approximately four hours of skin contact followed by: a gentle pressing. The free run and pressed juices, were kept separately. The next 48 hours saw the juice then settling below 10ºC with minimal intervention. Fermentation was completely spontaneous and natural, with: no addition of artificial yeasts. During this time, the wine stayed on its primary lees. 80% was fermented in stainless steel tanks and 20% in small, egg-shaped tanks. Blending took place five months after harvest.
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