Arendsig Colombard 1987

NOSE: Zesty lime, green apple & Citrus with honey notes
PALATE: Crisp, vibrant with lingering mouthfeel.
MATURATION: Spontaneously fermented & matured in Concrete tank on the lees

The winemakers philosophy is to create great single vineyard wines from unique soil, climate and location." "It's the soil with all the microbes, cycle of elements and the help of living organisms that creates the heartbeat for my vines. The location towards the sun, wind and holistic climate conditions reflects the uniqueness of each vineyard." "All our Single Vineyard Wines are made with minimal interference throughout vinification. During fermentation natural yeast is used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics which is specific to the site." Lourens Van Der Westhuizen – wine maker ∞∞∞∞ Soil: Calcareous, loam soil.

Climate: Macro climate is Mediterranean, Meso-climate is influenced by everyday South Eastern breeze during summer, morning fog in winter, big variation in day/night temperatures, Langeberg and Riviersonderend Mountain range and Breede River that runs through the valley.

Location of vineyard: Between the Langeberg and Riviersonderend Mountain range, East facing slope above the bank of the Breede River, South in the Robertson Wine Valley, Wakkerstroom, R317, Arendsig Farm. Arendsig Single Vineyard Sauvignon Blanc 2017 Block: A10 Nose: Fruit driven, guavas, figs, green peas. Palate: Fresh, crispy, long finish. Maturation: 7 months on the lees, no wood maturation. Bottles produced: 6000 Ph: 3.12 TA:7.60 Alcohol: 12.50%; FSO2: 32 mg/l; TSO2: 97 mg/l; RS: 2.0g/l Proprietors Philosophy The wine must be a true reflection of our terroir created from our own vineyards. Nurtured, produced and bottled with minimal interference. "It's the soil with all the microbes, cycle of elements and the help of living organisms that creates the heartbeat for my vines. The location towards the sun, wind and holistic climate conditions reflects the uniqueness of each vineyard. Spontaneous fermentation, no added yeast, is used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics which is specific to the site." Lourens Van Der Westhuizen ∞∞∞∞ Soil: Clay Loam Climate: Influenced by everyday South Easterly breeze cooling off the valley, big variation in day & night temperatures in Summer leading to slow, even ripening! Morning Fog and cold winter days with low to medium rainfall. Location of vineyard: Between Langeberg and Riviersonderend Mountain range, East facing slope above the banks of the Breede River, South in the Robertson Wine Valley