Price:  £9.75 | Case Rate: £9.75
Ex Tax: £8.13

Spier - Signature Sauvignon Blanc 2017

Information

  • Country: South Africa
  • Wine Region: Stellenbosch
  • Wine Maker: Frans K Smit
  • Grape: Sauvignon Blanc
  • Grape Percentage: 100% Sauvignon Blanc
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Food Matching

Food Matching

Serve with crispy bacon, feta and shredded spinach salad, tender fillet of sole in parsley butter or creamy goat's cheese, sushi, pasta and pizza.

Duty/Vat Paid
Minimum Qty: (6 btls)
WA: 86 (2014) WE: 89 (2017)

Wine tasting notes

Intense aromas of gooseberries, passion fruit, green fig with some green bell pepper under tone on the nose. The palate is fresh and mouth-watering with a well-balanced acidity.

Winery Information

Spier

With a recorded history dating back to 1692, Spier is one of the oldest wine farms in South Africa. As custodians of this impressive heritage, caring for their land and the surrounding environment is at the very heart of everything they do. Spier is a member of the Biodiversity and Wine Initiative and is committed to re-establishing the rare plant life of their lands. This investment in terroir not only ensures the sustainability of surrounding areas, but guarantees that they get the.. read more

Expert Reviews

Wine Advocate/Robert Parker (2014)86 pts

The 2014 Signature Sauvignon Blanc has a crisp cat’s pee and gooseberry-scented nose that could not be anything other than a Sauvignon Blanc. The palate is crisp and grassy with a decent herbaceous finish. You cannot argue with this price tag.

Wine Enthusiast (2017)89 pts

Top 100 Best Buys 2018 #6 - Medium-intense notes of fresh orange, firm mango, green melon and ripe gooseberry form the bouquet of this easy-to-like wine. The palate is well balanced, with ample acidity that highlights the crisp tropical and citrus fruits. Hints of lemon and lime peel lend a pithy accent to the finish. Enjoy it for its freshness now.

Vinification Notes

The grapes are machine-harvested early in the morning while its still cool and the grapes temperatures are low. We work reductively and minimise oxidation to protect the flavours in the juice. Grapes were gently pressed, and only the best juice fermented in stainless steel tanks. After fermentation, the wine spent 4 months on lees to bring complexity, before clarification and bottling.