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Edgebaston Sauvignon Blanc 2010
Technical Analysis
: David Finlayson
Main Variety : Sauvignon Blanc
Alcohol : 13.0 %vol
pH : 3.15
RS : 6.0 g/l
Total Acid : 6.9 g/l
Volatile Acidity : 0.47 g/l
SO2 : 130 mg/l
Free SO2 : 40 mg/l
Appellation : Stellenbosch
Type : White
Style : Dry

- 88 Points by Stephen Tanzer
- Commended at International Wine Challenge 2011
Tasting Notes
Green apple, flinty and tropical fruit flavours on the nose flow through onto the palate where crisp, clean acidity is met by a creamy mid-palate. A softer and rounder version of Sauvignon Blanc than most modern day examples with more than a nod to the French style of the Loire.
Ageing Potential
Ideal with seafood dishes and spicy summer salads.
Blend Information
90% Sauvignon Blanc, 10% Semillon
Food Suggestions
Ideal with seafood dishes and spicy summer salads.
In The Vineyard
Soil Type: Loam to red gravel soils
About The Harvest
The grapes were HAND-picked early in the mornings and kept cold on their journey to the winery.
In The Cellar
The utmost care was taken in the production process to maintain the wines fresh green character and racy acidity.

All grapes were pressed in a variety of methods including destemming-crushing and whole bunch and then fermented in batches in stainless steel tanks of 5000 litres. Cold fermentation with a variety of different yeasts was followed by 6 months maturation on the lees. Regular stirring of the lees allowed a creamy texture to develop in the wine.

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National Wine Challenge Double Gold Awards 2019
Double Gold winning wines are particularly fine examples of their cultivar or blend category. The record numbers ...
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