Capaia Sauvignon Blanc 2019

With a late start to the winter season preceding the 2019 harvest, good rainfall was very much welcomed after a three year drought. Spring was characterised by big weather fluctuations, but conditions improved with the onset of summer. Temperatures were moderate in December and January, followed by a hot February. Harvesting kicked off a little later than normal. A larger crop than 2018, with promising quality.

The grapes were destemmed and crushed with skin contact overnight before being pressed. The wine was then cold fermented for 14 – 16 days, using different yeast strains. It was left on its fine lees for 4 months to further enhance the flavours.

Tropical fruit notes with prominent white peach flavours on the nose. Light to medium-bodied with fresh acidity, this wine leaves a lingering aftertaste, with a delicious and rich mouthfeel.

Ideal with seared tuna, chicken, smoked salmon and creamy pasta dishes.