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Downes Sanctuary Peak Sauvignon Blanc 2014

Downes Sanctuary Peak Sauvignon Blanc 2014 Hi-Res Label
Country: South Africa
Winery: Downes Family Vineyards
Varietal: Sauvignon Blanc
UPC Code: 752183182812
Tasting Notes:

This 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.

Awards, Reviews, And Other Notes:

91 pts James Suckling
This is rich and flavorful with lots of structure and beauty. Full body, bright and stony. Some fresh herb and stone undertone. Pine needle too. About 12% Semillon. Outstanding length. Loire inspired. Shannon Estate in most markets. Screw cap.

90 pts Stephen Tanzer/Vinous
2014 Downes Family Vineyards Sauvignon Blanc Sanctuary Peak Very pale, bright yellow. Pungent, high-pitched aromas of lime, gooseberry, anise, white pepper and quinine, plus a suggestion of tropical fruits; reminded me of New Zealand Sauvignon Blanc. At once salty, juicy and dense; a bit closed in the middle, then opens out and builds on the finish. Suave, concentrated and adamantly dry; Sauvignon in an adult style. Distinctly dry and salty on the aftertaste. There’s no rush to consume this wine: I’d wait six months. (Note that these wines are labelled as Shannon Vineyards in South Africa.) — Stephen Tanzer 90

Winemaker Notes:

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.