This is a predominantly Balance & Finesse wine, but it shares structural nuances of Bright & Crisp as described in the tasting note below.
Tasting Notes
Medium-plus bodied with plus acidity, there are notes of grapefruit, white peach, and melon fruit, followed by hay, cut grass, and white flowers. Flavors and aromas of a lees-y minerality and white pepper persist on the long finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13.6%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Sauvignon Blanc is grown throughout the world, and can have a wide range of aromas and flavors that vary depending on the terroir. It is most famous for White Bordeaux and the wines of the Loire Valley. The wines are typically Bright & Crisp, dry, and can vary from citrus fruit and pitted fruit, grass, mineral, herbs, and gooseberries. It is versatile with food, pairs particularly well with herbs and garlic, and is most famous for how well it marries with fresh goat cheese.
Gabrielskloof is a boutique winery located in the Bot River area of South Africa, known for its dedication to quality and sustainable farming practices. The winery focuses on producing wines that reflect the unique terroir of the region, using grapes from some of the best vineyard sites in the area. With minimal intervention in the cellar, Gabrielskloof crafts wines that are both elegant and expressive.
The winemaking process at Gabrielskloof emphasizes the natural beauty of the grapes and the land. By using traditional techniques and minimal intervention, the winery produces wines that are both balanced and complex. Each bottle captures the essence of the Bot River region.
Gabrielskloof's dedication to quality and respect for the land is reflected in their careful vineyard management and artisanal winemaking practices. The wines continue to garner acclaim for their depth, precision, and character, making Gabrielskloof a leading producer in South Africa.
White Peach
Hay
Lees
