Trizanne’s time at Mosswood in Margaret River exposed her to Sauvignon Blanc, and often with a touch of Sémillon. The areas along the southern coast of South Africa, namely Walker Bay and Elim, were crafted over millions of years to become ideal growing regions for Sauvignon Blanc. It is only in the past 30-40 that mankind has figured this out! Trizanne has made this wine since 2013, as she wanted to showcase the differences between this fresh, tank fermented style and the more round, textured and wooded offering that has a touch of Sémillon blended. The fruit all came from Benguela Cove, located just west of Hermanus along the Botrivier Lagoon that feeds to the cold Walker Bay. At less than 2 miles from the sea, the southwest facing ridge block attracts plenty of cool air and sea breezes and is an ideal vineyard for Sauvignon Blanc to gain texture and maintain the cool-climate, pyrazine-driven notes so often associated with the variety.
The fruit was hand-harvested from three parcels of the vineyard over the course of two weeks starting in mid-February. The fruit was whole-bunch pressed with full solids, keeping the blocks separate, directly to two-ton stainless-steel fermenters for a natural vinification. An infrequent battonage was performed every other day for the first two weeks and was then left to rest on the lees for six months. The wine was then blended and filtered before bottling with a sulfur addition.