Buy any 12 bottles and save 10% (excludes sale). Free UK delivery on orders over £250. Tel : 02922 337454

Spioenkop Wines

2018 Sauvignon Blanc ‘1900’, Spioenkop Wines

Western Cape, South AfricaVintage: 2018

This is wine has a complexity to it that undoubtedly comes from the fact it spent six months in stainless steel tanks on its natural, fine lees after-which it was cellared in the bottle for two years prior release.

Subtle aromas of fern and hay are layered with passion fruit, lemon zest and grapefruit and earthy minerality. The rich and creamy palate is beautifully balanced by fresh minerality through to a charming, classy finish

Why we love it

A seriously complex Sauvignon Blanc

Notable Awards

Awarded First Growth status by Tim Atkin MW in 2020 and 2021.

Whats in the bottle

Sauvignon Blanc 100%

Single Bottle

£1695

12 Mixed Bottles *

£15.26

Save £1.70

* As part of a mixed case of any 12 bottles

Free UK delivery on orders over £250. Free South Wales delivery on orders over £100

Tel : 02922 337454

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GTIN N/A Categories: , , Product ID: 7254

Description

Koen Roose became the founder, owner, winemaker and viticulturist all in one when he purchased Spioenkop in 2000. A former engineering student, he instead followed his passion for wine and became a qualified sommelier. Having worked vintages in Burgundy and South Africa, he nurtured his dream of creating a vineyard in the cool-climate region of Elgin. Planted in 2007, the dream became reality, with Koen following a philosophy of dry farming, with low intervention and free from artificial fertilisers, pesticides and herbicides. The farm is named after the Battle of Spioenkop in 1900, during the Anglo-Boer War. As a history enthusiast, Roose kept the name, and fittingly, Spioenkop is now creating its own history producing award-winning wines and has been awarded First Growth status by Tim Atkin MW in 2020 and 2021.

Each block has his own stainless steel tank and is vinification is tailored to suit. The grapes were cooled overnight at 6°C, before being destemmed and slightly crushed. 30% of the grapes underwent a long juice extraction with skin-contact, for 30 hours, while the remaining grapes produced the free-run juice. Following two days of settling, the juice underwent fermentation with natural, indigenous yeasts at temperatures of between 11 and 16°C, for 30 days. This wine was vinified without additions; no enzymes or yeast were added. It spent six months in stainless steel tanks on its natural, fine lees and was cellared in the bottle for two years at the farm prior release.

Additional information

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Size

750ml

Types

Vintage

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