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Since we started making wine in 2001 our Sauvignon Blanc has been a real crowd pleaser. It is light green in colour with excotic forthcoming frangipani flower, passionfruit and white peach on the nose. Flinty minerally notes on the pallet follow through with a crisp acidity. Delicious juicy green fruit flavours rounds it off elegantly.

7 g/l
3.5 g/l
Free Sulphur
Total Sulphur

* * * * Platter Guide 2011 "One with a real personality.." Tim James

“We only bottle one wine, once off. Quando Sauvignon blanc of a particular vintage must taste the same all over the world”      Fanus Bruwer.

"Making good Sauvignon Blanc is a challenge" Fanus Bruwer explains, "and producing quality Sauvignon blanc with cooler climate flavours nin the dry temperate Robertson (as we do), is downright difficult!"

Fanus and Martin are very selective when harvesting for their Quando wine. "We use grape from two adjacent vineyards for the Quando blend. The soil, rootstock and trellis system are exactly the same, it's just the clones that differ." Fanus explain "One, SB 11 lends itself towards New World style flavours, while the other, SB 316 more classically French. The blend is rather unique more Cape in style."

The fertile soils give excellent leaf growth and up to fifty leaves per shoot as grown to ripen one bunch! The dense canopy also protects the grapes from the sun and midday heat - which is detrimental to the delicate flavours of Sauvignon blanc - and means that the vines never go into stress or lose their flavours. The vines are irrigated during the growing season as needed.

The inherent characteristics of the wine are the result of the deep, rich alluvial soil of an old river meander and cooling breezes from the Indian Ocean in the afternoon. The exposed alluvial soils, with their good water retention capabilities, are perfect for growing Sauvignon blanc vines, while a strata of loose riverbed gravel, three meters below assures good drainage.

The vineyards are situated at the lowest part of the farm and frost is a severe problem in early spring. "The week after the new moon, in early October, is always a very stressful week. That's the time when frost is most likely to occur", explains Fanus. "These days I do not need a frost alarm anymore. When my cat tries to sleep on me, instead of on her chair in the early morning, I know it's below zero and time to get up and chase the frost!" And how exactly is this done? "We put on the micro jet irrigation system," smiles Fanus. This increases the tempreture and produces fog in the vineyards so frost cannot settle."

Fanus and Martin do three different harvestings out of each vineyard. "We taste the grapes rather than look at the technical analysis of the must." They explain. 'The first pick is done when the grapes are just ripe and have the taste of sour figs. That brings freshness and acidity into the wine . The middle pick (about ten days later) is done when ripe figs, peach and grassiness is tasted in the grapes This is for the tropical fruit spectrum of the wine. The last picking is normally harvested at 24 degrees balling (if they are lucky to be able to do a later harvesting)." " At this stage of ripeness, we are not the only ones after the grapes!" Fanus explains. " Birds just love ripe Sauvignon blanc and help themselves daily. A spell of rain from the Indian Ocean, which is normal this time of the year, can set rot in motion as well. So it's the tricky situation of getting it in as ripe as possible before the birds or the rain gets to it."

All picking is done by hand very early in the morning for freshness. The grapes are cooled down in little lug boxes to 6 degrees centigrade before being crushed. Skin maceration of about 7 hours is given at these low temperatures before the juice and skins are separated and the skins pressed in 'Old Bessie'. "When we cannot turn her down by human strength anymore, it is exactly the right pressure before harsh phenols get released from the skins into the wine'. The juice is then settled for 48 hours and clean juice racked from the lees. Cultivated yeasts are then added to the juice and fermentation slowly gets underway, at low temperatures.

After fermentation the wine is kept in the same tank for two months at 8 degrees centigrade at low sulphur levels for yeast autolysis. This process let the yeast cells break up and let all the flavours they extracted during fermentation released back into the wine. The low temperature is to keep any live yeast cells inactive and as a preservative measure for the wine. Therefore the low sulphur levels.

The wine settles here naturally clear because of the cold stable conditions. With the Full Moon at Easter, which is normally six weeks after the last wine finished fermenting, we taste the wine to decide what we are going to use in the big blend. With Full Moon all the flavours on the nose is much more pronounced, because the moon "pulls" the flavour out of the wine.This gives us a sneak preview of what's to come in the bottle with age. . Wine also tends to be more murky, or less collaidal stable at these times. With the New Moon after Easter ( 17 days later) the wines are then racked off their thick lees because that is when they are at its most collaidal stable again. The lees are most compact at this stage and the wine can be racked very cleanly which means less filtration before bottling.