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Trizanne Signature Wines

2023

‘Sondagskloof’

White   |   Sondagskloof - South Africa
Shelf Talker Spec Sheet Wine Label Bottle Image

About

Every now and then you come across a vineyard that sparks inspiration to do something completely different than what you’ve been ‘trained’ to do and have been comfortable making. This is exactly what happened during the particular mission when Trizanne came across the Sondagskloof Ward, close to Stanford. The viticulturist knew of Trizanne’s admiration and history with Sauvignon Blanc. He rang her to see if she was interested in the fruit and the immediate response was ‘why do I need another Sauvignon Blanc and Syrah?’ As the vineyard is on the way to Elim from her house, Trizanne popped by and was truly mesmerized by the site. It is biodynamically dry-farmed in a very cool, pocketed valley. Wanting to bring a different expression of the grape to the lineup, she decided to get a bit adventurous and make this wine as she would make a red wine—in other words, with part of the batch seeing three weeks on the skins.

The grapes were handpicked and half the lot was naturally skin fermented in an open top stainless steel tank with daily punch downs until it went dry (about 21 days) after which it was basket pressed and racked to a single new, ceramic fired, 500L French oak tonneau. The remaining 50% was whole bunched pressed and fermented with full solids in an older French cask. Both parcels were bâtonnaged for a month after primary fermentation and then left on the lees until blending took place 10 months later. The wine was bottled with just a light filtration and dosage of sulfur. No fining.

Stats

  • Grapes: 100% Sauvignon Blanc
  • Vineyard: Single vineyard in Sondagskloof
  • Vine Age: 18-years-old
  • Soil Type: Quartz based soils with limestone
  • Viticulture: Sustainable
  • Fermentation: Native – 50% on skins in stainless steel (100% de-stemmed) and 50% whole-bunch pressed in used French barrique
  • Skin Contact: 21 days (50% of the lot)
  • Aging: 10 months - 50% in a single 500L new French tonneau and 50% in old French barriques
  • Alcohol: 12%
  • pH: 3.29
  • Total Acidity: 6.8 g/L
  • Total SO2: 115 ppm
  • Total Production: 188 cases
  • UPC: 781718158305

Tasting Note

Combining skin and barrel-fermented components, with wild yeasts adding yet another dimension, this wine is showing incredible black current intensity, aromatic spices and passion fruit. The underlying minerality adds depth to this beautifully expressive Sauvignon Blanc.

Press & Reviews

Decanter

97

"Compelling aromatics of dune fynbos, blackcurrant leaf, orange blossom and grapefruit. Savoury with a mouthwatering, pithy acidity counterpointed by a heft of creamed spice and a saline-leesy freshness. Undeniably geeky, but so precise and wonderfully long. This is Sauvignon Blanc turned inside out. Named for its tiny oceanside ward of origin in the Overberg. This is the opposite of the usual protective winemaking for Sauvignon; spontaneous, warm ferment, 50% skin contact for three weeks, including bâtonnage."

- Malu Lambert

The WineMag

97

"From Sauvignon Blanc. 50% given skin contact for approximately three weeks before maturation lasting 10 months in new 500-litre French oak barrels, 50% fermented in older barrels. The nose shows elderflower, blackcurrant and orange plus touches of flinty reduction and leesy complexity. Excellent weight and texture, the finish extremely long – all the interest of “orange” wine, all the precision of top-end conventional wine."

- Christian Eedes

Tim Atkin, MW

95

"Made with grapes from Hermanuspietersfontein's Block Nine, this is a Sauvignon Blanc for people who want to try something a little different. Redolent of kelp and sea breezes, with 50% skin fermentation adding structure and weight, it has layers of lime, grapefruit and blackcurrant leaf and some subtle tannic grip. A wine that tastes as good as it looks. 2024-30"

- Tim Atkin MW
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Producer


Trizanne Signature Wines

Region


Sondagskloof

Country


South Africa

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