Villiera Sauvignon Blanc 2006
Technical Analysis
Winemaker
: Jeff Grier
Main Variety : Sauvignon Blanc
Alcohol : 13.14 %vol
pH : 3.44
RS : 1.13 g/l
Total Acid : 6.03 g/l
Characteristics
Type : White
Style : Dry
Body : Medium
Taste : Mineral


Tasting Notes
Optimally ripe grapes were received at the cellar. After ensuring good protection against oxidation the crushed and allowed 6 hours skin contact time before pressing. After a clean settling, the juice was racked into fermentation and fermentation and fermented cold with selected yeast
In keeping with the trend towards fruit driven wines this Sauvignon Blanc displays intense varietal character including gooseberry and fig flavours. The wine is refreshing and elegant with a good balance.

Other Vintages
Villiera Sauvignon Blanc 2017 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2016 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2015 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2014 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2013 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2013 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2012 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2011 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2010 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2009 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2008 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2007 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2006 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2004 Sauvignon Blanc
Villiera Sauvignon Blanc 2003 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 2000 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 1999 Jeff Grier Sauvignon Blanc
Villiera Sauvignon Blanc 1996 Jeff Grier Sauvignon Blanc

Villiera Wine Club
Villiera Wine Club
Villiera Wine Club / Online Wine Shop

Tel: +27.218652002   Fax: +27.218652314   Email: wine@villiera.com  
Cnr R101 & R304, Koelenhof, P.O. Box 66 , Stellenbosch, 7605, South Africa
Drink Responsibly. Not for sale to persons under 18.