Food suggestions:

Pan-seared tuna or fresh salmon with a fennel and olive oil dressing.

Tasting notes:

The Journal Sauvignon Blanc is made from carefully selected grapes and fermented in French oak barrels to ensure a wine with a full, rich mouthfeel and a long finish. The flavours fynbos, cassis and tropical fruit are underpinned by a core of minerality and complex fruit and vanilla flavours.

Winemaker’s notes:

Post fermentation lees contact of 11 months in barrel, stirred up once a week to enhance mouth feel and concentration. The wine was bottled unfiltered and sediment may occur after time.

Oenology:

The grapes were hand harvested at 24 B, crushed and de-stemmed. Skin contact of 4 hours, pressed and settled for 36 hours. Racked and inoculated with a selected yeast. 3 weeks alcoholic fermentation in 1st and 2nd fill 500L French Oak barrels, temperature controlled at 18-20 C.