The name “Weather Station” is derived from the first two clones of Sauvignon Blanc that were planted in South Africa in the mid 17th Century. These clones (SB11 and SB12) were nicknamed ‘The Weather Station’ as the original plantings were made beside an old weather station. This station proved invaluable in enabling the farms to spot oncoming changes in the weather and thus pick their fruit in its optimum condition.
Clear pale lemon colour with hints of green. A pronounced nose with lime, passionfruit, kiwifruit, gooseberries, and hints of herbaceous and mineral characteristics. Beautiful kiwifruit, tangy green apple flavour on the palate. A lovely light weighted wine, round-mouth feel on the mid-palate, with balanced acidity bringing freshness and length to the finish. Ready to drink now. Ideal with seafood and sushi.
Grapes were handpicked early in the morning while temperatures were still cold to ensure minimal oxidation and preserve delicate fruit flavours. This block is the highest block on the farm at 200 m above sea level. Bunches are handpicked, sorted, destemmed and crushed as gently as possible. The grapes then undergo eight hours of skin contact to enhance aromatic extraction. The juice is settled enzymatically before being racked into the fermentation tanks. Temperatures were kept below 13°C throughout the fermentation to retain aromatic intensity. The fermentation lasted up to 25 days at low temperatures and the wine was eventually moved into stainless steel tanks for 4 months with weekly lees stirring to add richness, complexity and lift the mouthfeel of the wine. The wine was then racked from the lees, fined and stabilized in preparation for bottling.
Due to limited availability of Sauvignon Blanc on the Journey’s End farm, we have sourced grapes from various wine regions to meet growing consumer demands. This adds complexity in flavour to the wine having used grapes from various vineyard parcels.