FOBI-SIMDN BARREL FERMENTED SAUVIGNON BLANC 2003
BACKGROUND The Uys family acquired the Estate, originally called Houmoed, in 1962. Of the 126 hectares, 101 hectares are planted under vines. The farm is situated against the Bottelary Hills outside Stellenbosch and the altitude of the vineyards varies between 170 and 370 meters above sea level. Winemaker Marinus Bredell was appointed in 1997 and the first wines under the Fort Simon label were released in 1998.
THE VINEYARDS The Sauvignon Blanc vineyards were planted in 1981 and 1983 at 310 meters above sea level. The vines are trellised.
THE WINEMAKING The grapes were hand-picked at 21.1
0 balling, during
the cool early morning of 19 February 2003. The wine was fermented in 300 I French oak, and left on the lees for 6 months.
WINEMAKER'S COMMENTS Although wooded, strong and crisp Sauvignon Blanc aromas are still present in this wine. Litchi, guava, pear and peach fill the glass, with soft vanilla overtones, and a lingering aftertaste.
FO]T SIM..oN
SAUVIGNON BARREl
BLANC FERMENTW
AWARDS Silver medal at Fairburn Capital Trophy Wine Show 2003 Gold medal at Michelangelo Selected on First Class SAA 2004
Awards 2004
ANALYSIS Residual sugar: Extract: Alcohol by volume: Total acidity: PH:
3.9 g/l 22.9 g/l 12.33 % 5.4 g/l 3.41
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