“Sauvignon Blanc is currently Cape Point Vineyards’ leading lady – possessing a fresh, well-rounded physique, a hint of mystique, and an ever- growing base of adoring fans” (Allan Mullins)
As the only wine estate to be positioned on the narrow Cape Peninsula, the confluence of sea breezes from the cold Atlantic Ocean (a mere 1.2 km from our south facing vines) and southeasterly breezes from False Bay create ideal conditions for the slow ripening of grapes required for the creation of premium wines.
By keeping the vineyards cool, the winds promote a long, slow ripening period so that grapes can be picked at optimal ripeness. They also help to keep diseases at bay and when they’re strong, they control vigour and do a second suckering for the vines. The Cape Point vineyards comprise a humble 22 hectares of vines. With not much room to expand, this relatively small space has allowed Cape Point Vineyards to focus on a few select cultivars, which we aim at mastering.
To demonstrate the complex potential of the Sauvignon Blanc grape and to tantalize the palates of Sauvignon Blanc enthusiasts, Cape Point Vineyards will be focusing on three different styles:
The Cape Point Vineyards Sauvignon Blanc is a serious, complex wine with strong mineral tones, is produced from grapes grown in the decomposed granite and clay sites on the higher slopes. Lending the wine intrigue and mouth-filling complexity are its blending companions: varying percentages of the farm’s awesome Semillon and barrel-fermented Sauvignon Blanc. After blending, it spends 10 months on the lees with regular batonnage. “We’re able to get a rich mid-palate taste experience with this wine, without compromising on elegance or finesse”. But resist the urge to drink it immediately, as it will continue to develop for many years.
The Cape Point Sauvignon Blanc Reserve is a full wine with great levels of complexity. Additional levels of interest are added in the final blend by including percentages of Semillon and barrel-fermented Sauvignon Blanc. Released 14 months after vintage, this wine will continue to develop and improve for many years.
Pronounced (ai-lay), a tribute to owner Sybrand van der Spuy’s first granddaughter, Cape Point Vineyards Isliedh, is the cellar’s barrel-fermented wine, made from grapes grown on the higher, clay-rich soils. It’s produced in tiny quantities only and released no earlier than 18 months after vintage. Its crisp acids are beautifully balanced by creamy granadilla and vanilla notes.