Capall Bán
Wine Analysis
Alcohol: 13.24 %
Acidity; 7 g/l
pH: 3.16
Residual sugar: 2.6 g/l
Capall Bán
Technical Notes & Styling
Technical Notes
Styling
The vineyard containing the Sauvignon Blanc
clones SB 316 & SB 317 of Bordeaux origin, ripen the grapes ready for harvest on average about one to two weeks before the Semillon vineyard. The Sauvignon Blanc SB 316/317 normally comes in
around the third to last week of February and the Semillon during the first week of March. Both the Semillon and Sauvignon Blanc are handpicked into small crates.
The grapes are then chilled to 3ºC. The grape bunches are sorted on a conveyor, destemmed and crushed. All transfers of grape must and juice in these early stages are attained using gravity. The Semillon is fermented on natural yeasts in a combination of new French oak, older barrels and one 500L new barrel. The Sauvignon Blanc is also barrel fermented in a much older barrel. After about 9 months we look at making up the blend where we aim to have the Semillon lead as the main component due to the style of Semillon that we work with.
The focus of this wine is based on a vineyard components arising from unique low yielding Table Mountain Sandstone soils. The Semillon leads with distinctive musky nose combining ginger, quinine, lime zest, cardamom in a minerally and flinty style. With barrel maturation on the lees, this provides a fuller mouth feel and adds to the complexity of the wine. The component of Sauvignon Blanc’s role is to provide substantial aromatic lift and introduce a nervous edge to the wine. This wine was vinified in a style that enhances the aging potential of a Bordeaux style white blend and should drink beautifully after about 3 years of bottle maturation.
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