IONA, ELGIN HIGHLANDS WILD FERMENT SAUVIGNON BLANC, ELGIN, SOUTH AFRICA, 2018
Perfectly ripe Sauvignon Blanc fermented with wild yeast in large wood format results in an array of complexity: textured, multi-layered with minerality, salinity, blackcurrent, white stone fruits, a rich palate and a long zesty finish.
At 420m above sea-level, set high above the picturesque Elgin Valley Andrew Gunn founded Iona. It is here overlooking the Atlantic ocean that he has secured some of the coolest vineyards in the Cape.
In a country where cool climate vineyards are like gold dust, these vineyards are veritable nuggets. There is an extremely long growing season, allowing Andrew to create wines with complex flavours and a fresh, elegant style. The approach is hands off and the land is farmed according to organic and biodynamic practices with a particular focus on ensuring the health of the soils whilst pests are kept under control by the resident flock of geese that roam the vineyards.
The grapes were selected from three different vineyard sites, Block D2, Baker vineyard and Block F4. The soils consist of Table Mountain Sandstone, giving delicacy and intense, concentrated fruit flavours. The blocks consist of two different clones, 316 and 259.
Hand-picked and whole bunch pressed. The juice was settled for 12hours, before being racked to 500L French oak barrels (2nd,3rd and 4th fill). Fermentation was spontaneous and the temperature was kept between 18 - 22°C. The wine was aged for 11 months in barrel, before it was racked and bottled.
Time: 11 Months
Type: 500l French Oak
% wine oaked: 100
% new oak: None
Sauvignon Blanc 100%
Closure: Screw cap
Style: Still wine
Case Size: 6 x 75cl