Sauvignon Blanc (Vivian)
Production / Vinification Methods
Low production of 6 ton/ha from unirrigated bushvines. Grapes are hand harvested at optimum ripeness, as determined by tasting. Extended skin contact is given to extract maximum flavours before pressing. Fermented at low temperatures to retain maximum fruit flavours.
Soil / Viticulture practices
The cultivar is grown on a variety of soil types in the Malmesbury region, but mainly shale and oakleaf.
The Swartland falls within the coastal winter rainfall area. Warm summers, moderated by cool Atlantic breezes. Annual rainfall: 400mm.
Vivian exhibits full upfront tropical flavours with underlying supporting green pepper and vegetative notes. Acid is clean and fresh on palate with lingering fruity aftertaste. Serve well chilled as a aperitif. Vivian is also the perfect companion to grilled seafood, poultry, or veal.
Residual Sugar: 5.0 g/l
Total Acid: 6.8 g/l