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Fleur-du-Cap-Sauvignon-Blanc.png

Fleur du Cap Sauvignon Blanc | Western Cape, South Africa

£11.70

Fleur du Cap wines are made in a contemporary ‘freedom of expression’.style which captures and reflects the highly sought-after qualities of varietal character and terroir.

Fleur du Cap wines were first launched in 1968 and used the recently opened Die Bergkelder - a famous mountain cellar in Stellenbosch, the first underground bottle maturation cellar of its kind in the southern hemisphere and an important innovator in the wine industry.

Grapes are meticulously selected from exceptional Cape Coastal region vineyards. The south-easterly breezes and healthy rainfalls of the Mediterranean climate produce outstanding fruit. Climate, soil, altitude, and slope orientation are utilised to capture as much varietal character as possible

Winemaker is the dynamic and enthusiastic Tammy Claasen who owes her passion to growing up in the foothills of the Helderberg in Stellenbosch. Her approach to winemaking is minimal intervention, guided by the quality of the fruit, and using old and new blended techniques in crafting exceptional wines.

Fleur du Cap wines are made in a contemporary ‘freedom of expression’.style which captures and reflects the highly sought-after qualities of varietal character and terroir.

Fleur du Cap wines were first launched in 1968 and used the recently opened Die Bergkelder - a famous mountain cellar in Stellenbosch, the first underground bottle maturation cellar of its kind in the southern hemisphere and an important innovator in the wine industry.

Grapes are meticulously selected from exceptional Cape Coastal region vineyards. The south-easterly breezes and healthy rainfalls of the Mediterranean climate produce outstanding fruit. Climate, soil, altitude, and slope orientation are utilised to capture as much varietal character as possible

Winemaker is the dynamic and enthusiastic Tammy Claasen who owes her passion to growing up in the foothills of the Helderberg in Stellenbosch. Her approach to winemaking is minimal intervention, guided by the quality of the fruit, and using old and new blended techniques in crafting exceptional wines.

Origin: Western Cape, South Africa

Grapes: Sauvignon Blanc

Tasting Notes: The abundance of aromas and flavours - typical of the diverse growing regions - make for a complex, beautifully layered wine. It is predominately driven by stone fruit, originating from the Stellenbosch grapes. A myriad of aromas follows, such as grapefruit, lime, passion fruit, peach, guava, fresh cut grass and gooseberries. The palate is mineral and linear with a beautiful richness elegantly balanced by the fresh acidity. The finish is fresh, full and lingers in the mouth.

ABV: 12.5%

Vintage: 2026.

Attributes: Vegan,

Closure: Screwcap.

Vineyards & Terroir: Sauvignon Blanc grapes are sourced from different cool climate vineyards - planted between 2000 and 2006 - located in the Western Cape: Darling, Stellenbosch, Elgin and Cape Agulhas. Rootstocks and clones vary according to the terroir, but all the vineyards are trellised using a 5-wire system, which provides the perfect balance for the grapes between shade and sunshine. Yields vary between 12 tons per hectare in Elgin, to 7 tons per hectare in Darling.

Winemaking: Hand harvested grapes from the different vineyards are vinified separately in the winery. In the cellar the juice is treated reductively to protect the delicate Sauvignon Blanc characters, which are sensitive to oxygen. Only free run juice is used: clarified and fermented with specifically selected yeast strains at 14°C. The wine spends 2 months on the fine lees after fermentation before being blended, fined and filtered for bottling. Special care was taken throughout the winemaking process to ensure that maximum aromas were retained.

Farming:

Sustainability info: Pest and disease control implemented according to South African subjective IPW standards.

Ageing potential:

Food pairing suggestions: Dishes such as green curries, summer salads with young asparagus tips and green figs or Parma ham are ideal. The zippy acidity is the perfect complement to seafood, especially oysters.

Winery / Winemaker: Tammy Claasen

Winery link:

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