The Vineyard
Perched on the highest vineyard site in Stellenbosch at 2,035 ft., this cool, wind-exposed site at the foot of the Helderberg Mountains affords well-drained soils of decomposed granite and shale. The plantation is multiclonal and varies in age from 8–17 years. Manicured rows of commercial protea, as well as native plants, such as fynbos, surround the vineyard.

2006 Vintage Comments
The Stellenbosch region experienced a cold, wet winter, which gave the vines a good start. In many areas, winter soils stayed cooler for longer, delaying ripening. Early and mid-summer conditions were cool and very dry (mainly due to the cool south and south-easterly winds that blew), and no measurable rain was received after mid-October. In the build-up to harvest, the area experienced cool, dry and excessively windy conditions—the driest spring and summer in two decades. Conditions were perfect for flowering, berry development and ripening. Summer temperatures remained cooler than average. Harvest started 10–14 days later than usual due to late flowering caused by the cooler growing season. Lower-than-normal temperatures between December and February resulted in gradual ripening and the winery had to remain patient to allow for a longer hangtime in order to achieve optimal sugar levels and flavor development.

Winemaking Notes
Long ‘hangtime,’ as we like to call it in California, was the theme of this vintage as flavors built slowly until our early late March/early April harvest. Grapes were picked in small lugs, only in the cool of the morning, hand-sorted at the winery, and immediately pressed. Following a three-day cold settle, inoculation of select yeast strains initiated the long, cool fermentation, in the low 50°F range. Only stainless steel vessels were used, never any wood, and malolactic fermentation was not permitted.
~ John Buechsenstein, Winemaker

Tasting Notes
This Sauvignon incorporates elements of flavor from its surroundings and growing climate. Subtle tropical aromas with hints of passion fruit and citrus and minerality are the main themes with nuances of “green” notes and a crisp supporting acidity.

Foods That Go With Our Sauvignon Blanc
We have always felt that Sauvignon Blanc is the single best grape varietal to match up with global flavors. Our Stellenbosch, with its bright citrus and under-lying tropical fruit notes, would be perfect with foods that have both briny and chile-spice flavors.
~ Chef John Ash

Visit Wine & Food for recipes to pair with 2006 Stellenbosch Sauvignon Blanc.