This wine is from the first plantings of Sauvignon Blanc in the Central Drakensberg. The grapes were harvested early morning at 23.4 Balling. The grapes were destemmed and pumped to the bag press where it lay on the cooled skins for 7 hours. After this it was transferred into steel tanks where it stayed for 3 days at 6.0 deg C. After this the juice was then tapped off and fermented for 12 days. After the fermentation was complete the wine was drawn and kept chilled for an additional two months in cold steel tanks before bottling.This wine is from the first plantings of Sauvignon Blanc in the Central Drakensberg. The grapes were harvested early morning at 23.4 Balling. The grapes were destemmed and pumped to the bag press where it lay on the cooled skins for 7 hours. After this it was transferred into steel tanks where it stayed for 3 days at 6.0 deg C. After this the juice was then tapped off and fermented for 12 days. After the fermentation was complete the wine was drawn and kept chilled for an additional two months in cold steel tanks before bottling.