# Salt Rock Sauvignon Blanc (2025)

- **Producer:** Salt Rock Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 12.5%
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** honeydew melon, green fig, lemongrass, grapefruit, crushed blackcurrant leaf, biscuit, creamy, flint, stony

## About this wine

Salt Rock Sauvignon Blanc is a 100% Sauvignon Blanc from Stellenbosch, South Africa, produced by Salt Rock Wines. The grapes are sourced from the Helderberg region, specifically from cooler, Atlantic-facing slopes known for their granite soils. The winemaking philosophy emphasizes minimal intervention to showcase the unique terroir. A distinctive technique involves a light desiccation of one-third of the grape bunches two weeks prior to harvest, aimed at concentrating flavors and preserving natural acidity. The wine is part of Salt Rock's 'Lifestyle' range, designed to be both intriguing for wine enthusiasts and accessible to those new to wine. The producer, Salt Rock Wines, is a collaboration between winemakers Alexander Grier and Rudolph Steenkamp, who are dedicated to sustainable viticulture and expressing the distinct characteristics of individual vineyard sites.

## Interesting facts

- Grapes undergo a partial desiccation before harvest to concentrate flavors and retain acidity.
- The winemakers are committed to sustainable viticulture, with practices leaning towards organic farming.
- The wine's character is influenced by the granite terroir of the Helderberg.
- Part of Salt Rock's 'Lifestyle' range, focusing on terroir expression.

## Food pairing

The wine's high acidity and vibrant citrus and herbal notes cut through rich sauces and complement seafood. Its dry profile and mineral undertones make it an excellent match for dishes with subtle spice or tangy elements.

## Wine making process

Salt Rock Sauvignon Blanc is crafted using a minimal intervention approach. Grapes are handpicked in the early morning to maintain freshness. A unique experimental technique involves desiccating one-third of the grape bunches for two weeks before harvest to concentrate flavors and acidity. After gentle destemming and pressing, the juice undergoes cool temperature fermentation in stainless steel tanks to preserve fruit purity. The wine is then aged on its lees in stainless steel for three months, adding a subtle creamy texture and complexity before bottling. This process aims to showcase the distinct terroir of the Helderberg vineyard site.