Bright aromas of zesty citrus are layered with notes of green apple and passion fruit. Hints of fresh lemongrass and subtle minerality add complexity, while the palate is vibrant and refreshing with crisp acidity leading to a clean and lingering finish.

This Lanzerac Sauvignon Blanc pairs beautifully with grilled seafood, such as lemon-butter prawns, citrus-marinated calamari or herb-crusted hake, as well as fresh salads featuring green beans, asparagus, fennel and avocado with a light vinaigrette. Chicken coriander-lime roasted chicken or goat cheese and herb-stuffed zucchini blossoms and roasted vegetable quinoa salads is a perfect match. It is an excellent match for Asian-inspired cuisine including Thai green curry or lemongrass chicken, and lightly spiced sushi rolls.

Grapes were harvested early in the morning to avoid excessive heat. At the cellar, the grapes were hand sorted before it was crushed and cooled through a mash cooler to 13–15 °C. The crushed grapes remained in contact with the skins for approximately six hours in the press. After a light pressing, the juice was transferred under a dry ice blanket into the settling tank and left to settle for 48 hours. The clarified juice was then racked off the lees, inoculated with yeast, and fermentation proceeded at 12–14 °C for approximately 10 days.

Alcohol 14.09%
Residual sugar 2.7 g/l
Total acidity 6.1g/l
pH 3.57

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