The Wallflower 2005
Morio Muscat Sauvignon Blanc

Tasting notes:
On the Nose: Turkish Delight, rose petals, tropical fruits including granadilla and kiwi fruit, and marzipan. On the palate – the sweet and sour citrus of naartjie, the more tropical flavours of passion fruit and kiwi with a touch of creamy lemon meringue. Good clean acidity and a lingering, moreish aftertaste.

Made as a summer easy-drinking wine, the Wallflower is ideal with Thai and Spicy dishes or served chilled for sipping at picnics!

Vinification: The Morio Muscat was picked on February the 10th at 22.8ºB with a pH of 3.47 and TA of 6. Crushed to OT very oxidatively, cold soaked for 8 hours, pressed to tank to settle and pumped to barrel where it was fermented. ½ of barrels inoculated with VL1 and ½ with VL3. 500ml of Morio Muscat juice was added to the ferments each day to lengthen the ferment for a broader and fuller wine. Juice fermented at 16ºC. With fermentation the wine spent a month in barrel.

The Sauvignon Blanc was a mixture of pickings over different periods of ripeness from 21ºB to 24ºB. The grapes were crushed and the bulk cold soaked for 12 up to 24 hours. The whole process is a very reductive one to make sure that we keep the nice flavours of these grapes. The juice was inoc. with R2 and QA23 and fermented between 12 and 14ºC.

Components: Swartberg Morio Muscat 2005 – 65%, Elim Sauvignon Blanc 2005 – 35%

Analysis: ALC: 13.45%, RS: 3.6g/l, pH: 3.17, TA: 5.7g/l, Free SO2: 53, Total SO2: 132

She stood leaning back, with her shoulders against the sun-drenched wall. I knew her was Rebecca because I’d seen her name badge when she worked the late shift at the library on Friday evenings. I watched her across the courtyard, over the top of my book. Suddenly she walked over to me. “Are you watching me?” she asked. “No,” I stammered. “Then why haven’t you turned over a page in the last 20 minutes?” That question had me. “I’m a very, very slow reader” I said. She smiled, “And I am a wallflower.”