Downes Sanctuary Peak Sauvignon Blanc 2013
The focus of this wine is based on a vineyard component arising from low yielding Table Mountain Sandstone soils. Using neutral yeasts, Shannon Sauvignon Blanc expresses very distinctive and concentrated primary fruit aromas of asparagus, citrus, and some capsicum in a minerally and flinty style. The clay/shale soils however, provide the Sauvignon with flavours on the riper side of the fruit spectrum and with more structure for a broader palate. The blending in of naturally fermented Semillon, matured on the lees, provides a fuller mouth feel and adds to the complexity of the wine. This wine was vinified in a style that enhances the aging potential of Sauvignon Blanc.
91 pts Stephen Tanzer’s Winophilia Picks 10/9/14
The 2013 Sanctuary Peak Sauvignon Blanc Elgin Valley, which includes 11% semillon vinified with wild yeasts and aged briefly in new French oak, offers a cornucopia of scents, ranging from lemon drop, peach skin and chlorophyll to more exotic papaya and lanolin. It’s concentrated, tactile and creamy, conveying an impression of thickness without any excess weight. A piquant pink grapefruit quality leavens its hint of floral sweetness. The lightly musky finish features excellent subtle length and lift and an exhilarating sugar/acid balance that brought me back for more. My score: 91 points.
89 pts Wine Advocate Issue #215 Oct 2014
The 2013 Sanctuary Peak Sauvignon Blanc is blended with 11% Semillon. It has a crisp cut grass and grapefruit-scented bouquet with kiwi fruit and touches of nettle following suit. The palate is medium-bodied with crisp tannins, well-judged acidity and pleasant apricot notes coming through on the citrus-fresh finish. Crisp ‘n’ lively.
The grapes are chilled to 3ºC. The bunches are sorted on a conveyor, destemmed and crushed. All transfers of grape must and juice in these early stages are attained using gravity. Selected parcels of the grapes undergo a period of skin contact, at 8ºC to encapture favourable skin flavours. After a gentle pressing, the juice left to settle for a period of 72 hours at 2ºC. Fermentation in stainless steel tanks continues at 12ºC until the wine is dry. The 11% blended Semillon is fermented on natural yeasts and matured for 3 months in 100% new French oak and bâtonnage (lees stirring) practised fortnightly.