VINEYARDS
Circumstance Sauvignon blanc is produced from windswept south-west facing, low yielding slopes of Schapenberg. Strong winds churn up the vineyards with regularity. This allows for low production and intense flavors. The vineyards are 5 kilometres from the sea, and are planted at a height of between 270 and 300 metres above sea level. The soils are of sandstone origin with medium- sized stones, helping with drainage, while retaining the ability to hold moisture. The vineyards are an average age of 11 years. Production was approximately 4 t/ha.
THE 2006/07 GROWING SEASON
It was a very typical Cape winter with good rain and low temperatures. Spring was quite cool and summer came early. Early summer rain provided enough moisture to assist the vineyards through a warm spell early in January. As it does every year, the wind caused a natural crop reduction. This resulted in small bunches and berries, giving more concentration and flavour. Intensive vineyard practises were also followed, including a lot of attention to bearer spacing during pruning. Excess shoots were suckered three to four times during the growing season. This ensured that no green harvesting was needed, except for the removal of weak shoots. The grapes had a very good natural acidity.
WINEMAKING
The grapes were crushed and de-stemmed, followed by a very soft pressing using the champagne cycle on the press. The pressed grapes were allowed to settle for 24 hours before the clear juice was racked. No enzymes were added. Juice was racked from the settling tank and allowed to start fermentation naturally. Fermentation temperatures were between 16 and 18°C and took four weeks to complete. After fermentation the wine was left on the primary lees for 30 days before any sulphur addition. This helped to add more complexity and weight to the palate. The wine was then racked and left on the fine lees up to bottling. A portion of the wine was fermented in old 600 litre barrels.
TASTING NOTES
The Circumstance Sauvignon blanc shows some minerality at the core, also exhibiting sophisticated complexity, balanced with gooseberry freshness. Further complexity is expected to develop.
ANALYSIS
Alc: 14.0%
RS: 2.66
TA: 6.52g/l
pH: 3.25
VA: 0.41
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