Robertson is a warmer region, so they have to work a bit harder to produce a great Sauvignon Blanc. About 35% of the grapes are harvested very early at low sugar levels. The wine made from these grapes is high in acidity and has prominent grassy aromas, but is low in body and fruity flavours. The remaining grapes are harvested at higher sugar levels for fruit flavours and body.

Generally, the Sauvignon Blanc at Excelsior grows on alluvial terraces. Grapes are harvested by hand for greater quality control. The grapes are immediately destemmed and cooled. Skin contact was maintained for 6 hours, and then the grapes were carefully pressed in order to avoid bitter phenols. The wine is then cold fermented for 15 days at temperatures between 12 and 15 degree Celsius.

The Robertson Wine Valley has the longest unbroken lineage of winemaking and grape-growing families in the country. The De Wet family, producing wine over five generations, embodies this heritage, with South Africa being the oldest ‘New World’ wine-producing country in the world. Wine has been made on Excelsior Estate for 170 years. It is now the most important crop on the farm, with Excelsior exporting wine to over 20 countries. The farm has 220ha (550 acres) planted with noble cultivars such as Sauvignon Blanc, Chardonnay, Shiraz, Merlot, and Cabernet Sauvignon. There are also small plantings of blending cultivars like Petit Verdot, Malbec, and Viognier. The aim is to produce full-bodied wines that display intense fruit. They achieve this by using strict vineyard practices to ensure a healthy, well-ripened crop. The grapes are harvested by hand, allowing greater quality control and optimal ripeness. Low-yielding vines produce very concentrated fruit, resulting in fresh and zesty whites and deep-coloured intense reds. The weather is moderate, with hot days and cool oceanic breezes in the afternoons and evenings. These temperature fluctuations provide very healthy ‘veraison’ (colour change and even ripening). Additionally, they cultivate 45ha (110 acres) of citrus, with 21ha (50 acres) dedicated to an empowerment project for their 80 employees, all of whom live on the estate. As winemaking pioneers in the region, we have introduced innovative practices such as drip irrigation to the South African wine industry. Furthermore, they are 50% solar powered, which is uncommon in the wine industry.

Chicken fillet with roasted lemons, green olives, and capers.