Tasting Notes
The Oak Valley Mountain Reserve expresses distinctive herbaceous aromas, freshly cut grass and oyster shell.
Thrilling acidity, made in a minerally and flinty style. The 19% naturally fermented Semillon broadens the
palate and adds extra complexity.
Ageing Potential
Cellaring potential of 5-10 years.
Blend Information
81% Sauvignon Blanc, 19% Semillon
In The Vineyard
Aspect: South-west facing slopes
Elevation: 430 – 550 m
Soil type: Medium texture gravelly soils with structured clay layer
Cultivar: Sauvignon Blanc (81%) Semillon (19%)
Rootstock: Ruggeri 140, 101-14
Planting date: 1998 - 2004
Ha planted: 3.73 Sauvignon Blanc, .575 Semillon
Average tonnage: 2.8 - 9 tonnes p/ha
Irrigation: Drip irrigation, post harvest mostly
Trellising: Extended Perold
Vine per ha: 2564-2857
Harvest dates: 05-09 March 2009
About The Harvest
The Sauvignon Blanc grapes originate from a registered single vineyard site (3.73ha) situated amongst the fynbos of the Groenland Mountain. Yields are ultra-low, averaging only 2.88 t/ha. The lower lying Semillon yields well at 9 t/ha. Grapes are harvested in the morning and cooled overnight.
In The Cellar
Bunches are hand sorted, destemmed and taken straight to press. After pressing, the Sauvignon Blanc is settled for 2 days and then racked before yeast is added. The 19% Semillon component is settled, transferred to barrel, and undergoes spontaneous fermentation. Semillon matures on the lees in 2nd and 3rd fill French oak for 8 months before
blending with the Sauvignon Blanc.
