Sauvignon Blanc

Robertson

Excelsior

The 19th century De Wet farm is located in the picturesque Robertson Valley,...

nestled between two rugged mountain ranges near the Breede River, where it benefits from ideal conditions to breed horses and grow vines. Historically, the farm had three activities: horse and ostrich breeding and vine growing, but today winemaking is the main activity. Owning 220 hectare of their own vines and having a bottling line on site has allowed the winery to control the making of its wines from start to finish. The De Wet family has also developed a social program which benefits its employees and the local community and, through the sales of Excelsior wines, has financed the building of a local crèche as well as the two teachers for the village school.

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Vineyards

For years the Excelsior land was grazed by thoroughbred horses because of the limestone-rich soils which contribute to bone strength. These soils have also been found to be highly beneficial to grape growing, as the grapes from these vineyards display greater spice notes in reds and minerality in whites than are typically found in the Robertson region. The Sauvignon Blanc comes from three different vineyards. The early picked component is from low altitude alluvial soils, producing grassy wines with high acidity. The second compnent is from high altitude vineyards, 400 metres above sea level on decomposed sandstone. This wine has a mineral and green apple charcter. The last component comes from limestone, clay rich soils which add ripe tropical characters and body to the wine.

Vintage Information

A dry, hot season resulted in an above-average yield, close to the record harvest in 2016. A decrease was expected due to the second consecutive very dry season. However, cooler nights throughout the growing season and the absence of significant heatwaves during harvest time buffered the effect of the dry conditions to some extent.

Vinification

Grapes were harvested by hand for greater quality control and were immediately de-stemmed and cooled. Skin contact was maintained for three hours, after which the grapes were carefully pressed in order to avoid any bitter phenolics. The wine was then cold fermented for three weeks days at temperatures between 12 and 15°C. Lees contact was maintained for two months prior to bottling.

Tasting Notes

Pale gold in colour with lime green hues. The nose is complex with passion fruit, grapefruit and some fresh herb characteristics. The palate is full of tropical fruit, with clean and zesty acidity.

Vintage Information

Vintage 2017
Grape varieties 100% Sauvignon Blanc
Region Robertson, Breede River Valley
Winemaker Johan Stemmet
Alcohol (ABV) 13%
Acidity 7.2g/l
Residual Sugar 3.7g/l
Wine pH 3.04