Description
HARVEST
All grapes used in the Rickety Bridge Sauvignon Blanc originate from only the best terroir selected to produce a world class wine, reflective of the Rickety Bridge philosophy. The grapes were hand harvested early February till middle February at a sugar concentration ranging between 20.5°B & 22°Balling. Ripening conditions were cool, so we had a longer hanging time on the vine which lead to more concentrated fruit flavours. The grapes were sourced from
three premium vineyards in Franschhoek, Cape Agulhas & Botriver.
WINE MAKING
Fermentation took place in a stainless-steel tank at 15˚C using only the best commercial yeast strains. The wine was left on its primary lees for six months being stirred once a week to enhance flavour and mouth-feel.
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