A phenomenal wine to end dinner with, the Vine Dried Sauvignon Blanc is the perfect companion to the stellar Quoin Rock range.
Ideally served chilled at around 6-8 ̊C, it can also be enjoyed as an aperitif. Its character comes to the fore when paired as a complement to foie gras, fruit-based desserts and cheese, and can even be used as an ice-cream topping.
Viticulturist Nico Walters explains the meticulous and time-consuming process the vineyard team use to ensure that the desired end result is achieved: “Our Vine Dried Sauvignon Blanc is made in a rather unique way. Each individual grape bunch is pinched at the stalk to stop the flow of water and nutrients. This process causes the bunches to dry whilst hanging on the vine.”
“This takes approximately one month and results in a bunch filled with flavour and sugar. This method is applied to one particular Sauvignon Blanc vineyard, selected because of its exposure to the sun, which contributes the rich tropical flavours” he adds.
During the vinification process, “Whole-bunch grapes were cold-soaked for 12 hours, then pressed-off to holding tanks and left to settle for two days. The clean juice was racked to old French oak barrels and inoculated with select yeast strains. Fermentation was stopped through filtration, to achieve a certain sugar level. Maturation in old 225L barrels lasted five months.”