Boutinot has been refining and redefining its Sauvignon Blanc vineyards in the last five years. Winemaker Ryno Booysen works with numerous Coastal growers to best define Boutinot's preferred style, and the finest expression of Coastal Regions specific terroirs. The winery receives the grapes before midday to maintain high acidity. They are destemmed and crushed and go into strainers where the free run is pumped gently to tank. The Sauvignon Blanc is fermented in temperature controlled stainless steel tanks at between 11C and 13C. The ferment is likely to last around 10 days. The wine is racked after ferment and then kept on fine lees right up until bottling.
This Sauvignon Blanc from the Western Cape displays fresh, ripe yellow fruit flavours with a hint of waxy lime and plum stone, as well as some leafy herbal notes which makes for a zippy, racy and deeply quaffable drop.
Delicious with brightly-flavoured seafood dishes, Thai salads, citrus dressings or indeed by the glass on its own!