The Prince White - 2010 Wine

Cultivar: Sauvignon Blanc and Chenin Blanc
Vinification: When selecting the grapes for this range, we aim to introduce an element of softness and easy accessibility into the wines. Blending between varietals allows us to select the best of both to achieve this. Sauvignon Blanc grapes are harvested in the early hours of the day in order to prevent losing the delicate flavours. The grapes are gently pressed and only free run juice is used to ensure elegance. Fermentation takes place at temperatures between 10 and 14°C and cultured yeasts are used to start fermentation. Skin contact of 12 hours is allowed. The Chenin Blanc grapes are mostly hand-harvested and de-stemmed before going into a separator where we separate the free run juice from the skins after 12 hours. Settling takes place at 14°C for 16 hours, followed by fermentation between 12 and 14°C. At least 3 months of contact with the fine lees is allowed before bottling. Blending is performed only shortly before bottling, allowing us to do fine-tuning to the blends right up to this time. We view this as an artistic expression by the winemaker. Analysis: Sugar : 6.2 g/l Acid 5.9 g/l Ph 3.47 Alcohol: 12.53 vol.