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Hof's Sauvignon Blanc 2016 A wonderful expressive Sauvignon Blanc with ripe granadilla and green guava aromas on the nose, evolving into herbaceous notes of nettles followed by asparagus and green peppers. These aromas follow through onto the palate showing a lively wine with a balanced acidity. A lingering minerality will develop with maturation. .

APPELLATION Bot River GRAPES 100% Sauvignon Blanc ALCOHOL LEVEL 13.5% vol. BOTTLE SIZE 750 ml x 6 TYPE OF SOIL Sandstone and clay. TRAINING SYSTEM Five-wire lengthened Perold. PLANT DENSITY 2346 vines per hectare. YIELD 9.26 tons per hectare. VINIFICATION AND AGEING Average sugar at harvest: 21.5 – 22.5°Balling (Brix) / 97 °Oe / 19.4 °KMW. The grapes were handpicked during the picking window of the 1st and 5th of February and kept overnight at 12 °Celsius. After the grapes are carefully sorted, de-stemmed and gently pressed, strictly reductive winemaking practices takes place to preserve the flavour characteristics. Settling for two days at 10°C, natural fermentation is then induced at a temperature of 11 to 12°C after the racking from the lees. When the alcoholic fermentation is completed the wine is left on the fine lees for 3 months before it was bottled on the 10th of June 2016

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Hof's Sauvignon Blanc 2016 A wonderful expressive Sauvignon Blanc with ripe granadilla and green guava aromas on the nose, evolving into herbaceous notes of nettles followed by asparagus and green peppers. These aromas follow through onto the palate showing a lively wine with a balanced acidity. A lingering minerality will develop with maturation.

APPELLATION Bot River

GRAPES 100% Sauvignon Blanc

ALCOHOL LEVEL 13.5% vol.

BOTTLE SIZE 750 ml x 6

TYPE OF SOIL
Sandstone and clay.

TRAINING SYSTEM
Five-wire lengthened Perold.

PLANT DENSITY
2346 vines per hectare.


YIELD
9.26 tons per hectare.


VINIFICATION AND AGEING
Average sugar at harvest: 21.5 – 22.5°Balling (Brix) / 97 °Oe / 19.4 °KMW. The grapes were handpicked during the picking window of the 1st and 5th of February and kept overnight at 12 °Celsius. After the grapes are carefully sorted, de-stemmed and gently pressed, strictly reductive winemaking practices takes place to preserve the flavour characteristics. Settling for two days at 10°C, natural fermentation is then induced at a temperature of 11 to 12°C after the racking from the lees. When the alcoholic fermentation is completed the wine is left on the fine lees for 3 months before it was bottled on the 10th of June 2016