Asara WinesCase of Pickled Fish Sauvignon Blanc 2016 (R42 per Bottle, 6 Bottles)
R249
About
The history of the Asara Wine Estate goes back to 1691 when the two farms that make up the estate were first settled, a date that we celebrate today on the Asara logo and wine labels.
In 2000 the farms were bought by the current owners and combined to make a new estate, which, at 180 hectares, is one of the largest in the Cape Winelands. The estate was named Asara in honour of Astar, Asis and Asase, North African gods of earth, sun and sky, to symbolise the balance and harmony of nature which is reflected in Asara wines.
The establishment of the new estate coincided with a renaissance in the South African wine industry as it emerged from the isolation and over-regulation of the apartheid era to become a modern, dynamic force in the wine world. This new era was matched at Asara by significant investment in vineyards and cellar, attention to detail, and an uncompromising approach to best practices in both viticulture and winemaking.
Winemaking at Asara is a collaborative effort led by winemaker Danielle Le Roux, who works closely with the farm manager and viticulturist Alan Cockcroft, and his assistant William Bussell. Danielle is assisted by Janette van Lill and Christiaan Nigrini.
Our winemaking team follows a classic style, guided by the philosophy of allowing Asara’s unique and special terroir to express itself in the wines through minimal cellar handling, and balanced and integrated oak as a platform for the fruit. The estate regularly enters wines in international wine competitions and is established an impressive list of awards.
Product Features:
- 6 Bottles
- Vintage: 2016
- Type : 100% Sauvignon Blanc
- Area of Origin: Stellenbosch, Western Cape
- Technical Analysis:
- Alcohol : 12.03 %vol
- Residual sugar: 5.3 g/l
- pH: 3.43
- Total Acidity: 6.0 g/l
Tasting Notes
Vibrant aromas of green fig and crisp, refreshing lime are joined by riper aromas of tropical fruit. Sweet tropical flavours and elegant citrus show on a mouth-watering, rounded, refreshing palate.
Wine Making
The grapes are harvested in the coolness of early morning – between 2 am and 8 am – and transported rapidly to the cellar. After a light pressing the juice is cooled and settled for three days. Fermentation extends over 2-3 weeks in tanks that are long and slender, enabling greater cooling of the wine. The wine is immediately taken off the spent yeast to preserve the fruit and maximise freshness of flavour.
Vineyards
Vineyard conditions vary, ranging from altitudes of 90 -100m. Soil type across the board is Oakleaf and Tukulu, granite-based and rich in minerality. Vineyards planted facing east contribute freshness and acidity, the aspect limiting sun exposure to the grapes and lengthening ripening. Southwest-facing vines attract constant sun and hence enable riper, bolder structure in the grapes.
Here at OneDayOnly we pride ourselves on two things:
Our remarkable ability to remember quotes from practically any movie, and our skill in catering to almost any person in South Africa.
The latter is the harder of the two, because A) we haven't met everyone in the R of SA and 2) our personal tastes can hardly be used as a benchmark for things other people may enjoy.
Still, through sheer determination and never-miss-an-episode viewings of Egoli and Generations, we like to think we hit the proverbial nail on the head more often than not.
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